~ Shashlyk ~ What springs to mind when you think of Russian cuisine? Borsch, Caviar, Pancakes? Majority of Russian food isn’t exactly an advert for healthy living because of an abundance of carbohydrates and fats that help people through the long cold winters. But one staple item is bound not to disappoint meat lovers – the Shashlyk ! Eaten all over the country, in every setting or situation, this skewer of lamb, beef or pork is an essential of the Russian menu. And actually nowadays it doesn’t just refer to meat, but any piece of fish or even vegetable put on an iron bar and cooked over an open fire. It is mainly enjoyed outside and traditionally accompanied with a special Pomegranate sauce, flat bread and if you are feeling good, then a salad or gherkin garnish. Of course a splash of vodka or beer is often nearby to wash it all down! It is very important to prepare and cook shashlyk just right to ensure it is tasty and tender. But the Russians have had many years of practice. Indeed the method of spit-roasting is one of the oldest in Russian cooking history. The origins of shashlyk Shashlyk comes from the Caucasian Mountain tribesmen and became popular after the conquest of the Caucasus in the 19th century. This was when the region started becoming romanticized by the likes of Pushkin, Lermontov and Byron. Russian and European travelers then began to flock to the area and almost every memoir notes the delicacy of the shashlyk. Its importance in daily Russian cuisine is highlighted in Mikhail Bulgakov’s classic The Master and Margarita when an order is made for One Karsky Shashlyk! Nowadays nearly every family has its own secret recipe for shashlyk that is guarded closely. The key inevitably lies in the marinade. During Soviet times this was largely made up of vinegar to soften the meat – any good quality produce was hard to find back then. But be warned, using vinegar now will get you mocked! Instead there are a number of subtle variations; however, what’s important is that the marinade enhances the meats flavour.
Posted on: Mon, 13 Oct 2014 13:52:36 +0000
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