Top 10 Most Popular Ukrainian Foods
Top 10 Most Popular Ukrainian Foods
Along with its culture, Ukrainian foods have been famous around the world for their unique taste, traditional style, and the modern ways of serving. This particular cuisine is mostly based on plentiful grains along with staple vegetables that grow in the country.
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#Ukrainianfoods #MostPopularUkrainianFoods #UkrainianCuisine
Russian Shashlik (Шашлык) / Shish kabab / Skewer Kabobs.
Shashlik (Шашлык) is a type of shish kebab commonly found in Russia.
2 lbs (1 kg) Beef or Lamb.
1 Onion.
2 Garlic Cloves.
3 Tablespoons Apple Cider Vinegar.
3 Tablespoons Lemon Juice.
1/3 Cup (0,8 dl) Water.
1 Teaspoon Salt.
1 Tablespoon Oregano.
1 Teaspoon Black Pepper.
Русский шашлык | Russian old traditional Shashlik
How to make #RussianShashlikRecipe. #Шашлык BBQ Shashlik, or #shashlyk, is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names in the Caucasus and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire.
The word shashlik or shashlick entered English from the Russian shashlyk, of Turkic origin. In Turkic languages, the word shish means skewer, and shishlik is literally translated as skewerable. The word was coined from the Crimean Tatar: şış ('spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was verchenoye, from vertel, 'spit'. Shashlik did not reach Moscow until the late 19th century.[8] From then on, its popularity spread rapidly; by the 1910s it was a staple in St Petersburg restaurants and by the 1920s it was already a pervasive street food all over urban Russia.
Shashlik was originally made of lamb, but nowadays it is also made of pork, beef, or venison, depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices.
While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in many areas in the form of fast food by street vendors who roast the skewers on a mangal over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.
Cossack Chicken With Caramelized Onions & Spinach Rice : Cossack Chicken: Utensils
Have a small sauce pot and tray handy for preparing this dish. Select utensils for Cossack Chicken with caramelized onions and spinach rice with tips from a professional chef in this free video on culinary arts.
Expert: Sven Robinson
Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish.
Filmmaker: Christian Munoz-Donoso