Jigar kabob with dumba

Category: Meat dishes
Kitchen: uzbek
Jigar kabob with dumba

Ingredients

Liver (any to your taste) by the number of eaters
Dumba (fat tail fat) 150-200gr / kg liver
Fine salt 6 parts
Zira ground and grains) 1 part
Pepper mix 3 parts
Coriander (ground and seeds) 1 part

Cooking method

  • I have a girlfriend Lenka (well, you know). Sometimes it happens that she comes to us with all her peasant family to the dacha and then we have all sorts of delicious things that we have never heard of (bo where is Uzbekiston, and de we) or, if we even heard, and if even, they ate, they could not even imagine how simple and tasty it is to make it with our (Lenkin's) hands on a fire (stove) on our site. Now, like regular Uzbeks, we cook pilaf, lagman, shurpa, we understand how dumba is. .. I dedicate this recipe to Lenuska (if it is possible to dedicate not your recipe to the one who taught you to cook it). She, kaneshna, right now is a primchitza and she will beat me with a rolling pin, I will hide under the cauldron she gave me, Julienne and Susly will gallop and bark, it will be noisy and fun, as is usually the case when this plague appears on our doorstep, but I still give it to her I will devote and will tell everyone about the fact that I have Lenka and it was she who taught me this.So, let's get started ...
  • We clean the liver from films and cut it and the fat tail into square pieces, pieces of 2 - 3 cm.If there are not many dumba, then it can be cut into smaller pieces ...
  • Jigar kabob with dumba
  • Jigar kabob with dumba
  • We put everything in one container
  • We mix the spices and partly pour our Pechenka-Dumba mixture, leave it for an hour or two ...
  • During this time, we kindle coals in the grill, fry barbecue on it, more jigar does not like extreme heat ...
  • Over time, we string a raw jigar-kebob in the following sequence - two or three pieces of liver, a piece of fat tail, two or three pieces of liver, a piece of fat tail ... The lid of the stick should be a piece of liver ...
  • The stick should be portioned. Jigar is not made on huge skewers.
  • Jigar kabob with dumba
  • We put our shampoos on the grill, the coals should be grayish, covered with ash ...
  • We cook the jigar very quickly (7-10 minutes, or even 5) - the main indicator is the type of dumba, as soon as it becomes light brown and transparent, remove the sticks from the heat, otherwise the liver will be tough (especially lamb)
  • Jigar kabob with dumba
  • Before removing the sticks from the fire, slightly sprinkle them on all sides with a small amount of the previously prepared mixture (turn and sprinkle them, let them grab the hot, give the aroma to the finished jigar) and serve them on the table or distribute them, standing in anticipation of this miracle, to those around them. the moment our jigar-kebob is ready, they, suffering, will be drawn to the smell in orderly rows and columns from all sides of the site, discarding all their affairs. I tell you exactly, Bo herself was in this position. This smell is indescribable, it is something ...
  • Jigar kabob with dumba
  • Bon Appetit!!!!

Note

Liver shashlik can be prepared in another way. The liver is wrapped in a thinly sliced ​​fat tail layer or in an omentum.
This "kebab" is called Charvili jigar kabob

The amount of dumba is very variable ... Start with the amount indicated in the recipe ... Like it, you can take more, at the rate of 600 grams of dumba per 1 kg of liver ...

Gata
Ooooh! No, not that Ooooo, barbecue jigar ... from the liver mmmm, it's just not fair, our summer is almost over, now until the next one this yummy, from my favorite liver, I won't try I'll have to lick my lips and wait for next summer, but this one is yours barbecue the jigar looks so appetizing ..... Here is a teaser, Masha, as there is a teaser

But seriously, thanks for the recipe, as soon as possible - I will definitely do
Tanyulya
Manhow delicious it is written !!! Although I don't eat anything meat, if I find such a fat tail, I'll cook it at the dacha in the fall (there are definitely no more two months left), let my guests try this too. Maybe I will please my friends for my birthday.
Hello Lenka and give a kiss for such a seemingly simple, but original recipe.
stall
Masha, a very beautiful picture and an appetizing recipe. Thanks to this method of cooking, the liver remains juicy. We love this too.
gala10
Well this is necessary - it is so tasty to cook and so tasty to tell about it. And even Lenka weave here.
Thank you, Mashenka!
SchuMakher
Quote: gala10
And even Lenka weave here.

she dragged herself along and now we can do it all
Vasilica
Aaaaaaaa, Manya!!! Aaaaaaa, Lenka!!!
Why is this being done, good people!
I just recently remembered about such a barbecue, and here are soooo foty
Glory to those hospadi who have not yet learned how to transmit smells through the monitor, otherwise I would die right there on the spot

Manyash, you already have such a decent vocabulary, you can earn money as a translator
SchuMakher
Quote: Vasilica
you already have such a decent vocabulary, you can earn money as a translator

ha ...
irina23
Masha, thank you for such a tasty treat! : rose: Does the fat melt during this time? Bookmarked until the dacha is over you need to try!
SchuMakher
Quote: irina23
Does the bacon melt during this time?

no, it remains in pieces, part of it is melted and the liver and the air around it soak in, very fragrant
Gala
Quote: ShuMakher
I have a girlfriend Lenka (well, you know) ... she comes to us ... and then we have all sorts of delicious things that we have never heard of
ABOUT! How many wonderful discoveries Lenka Mashkin's friend prepares for us

I have never heard or tried. Very appetizing
Mash, for delicious enlightenment
Elena Tim
Quote: Gala
ABOUT! How many wonderful discoveries Lenka Mashkin's friend prepares for us
And fucking confused ... I didn't even smell it.
I can’t be there!
This Manka deliberately scares me all the time with a beast who settled in their dacha, they say, she bites my tutliks (I don't mean my grandmother, if what, Man)
So sho, sit, grit, Lenka, away from sin, at home, and we, grit, will eat a jigar for your health. You bastard!
Timon and I have already seen mulberries (he is from work, I am from home), we have seen enough pictures, we sit thinking about how to build a jigar ourselves in the oven, under a grill at 300 degrees ...


Added Friday 02 Sep 2016 2:03 PM

Quote: ShuMakher
it remains in pieces, part of it is melted and the liver and the air around it soak in, very fragrant
Aaaaaaaaaaaaaaaaaaa! Infectaaaaaa! Looking for a raznitszaaaa!
SchuMakher
Elena Timyou have a chance to taste it this weekend
MariV
Uzbek, grish?

and I thought, Kabardian or Balkar
Jigar kabob with dumbaZhau baur in Chapaevsky
(MariV)


But still, very tasty!
Olekma
LTD! The pictures are so appetizingly written! How I love the liver, how I want to try such a barbecue, but I can't find dumba in the taiga - sadness.
SchuMakher
MariV, different recipes ...

The Uzbeks use the word "dumba" to denote fat tail fat.
It is it that gives the amazing taste of lamb liver, which is accordingly called "jigar".

MariV
kaneshna, different, your patamushta is Uzbek, and mine is Caucasian!
Elena Tim
MarieVann, well, the stump is clear that many peoples prepare similar dishes.

Jigar, translated from Uzbek - liver.
So sho, Man'kin jigar (jigar) is the most Uzbek.
Aunt Asya
Masha super performer of masterpieces.Lenchik wonderful coordinator navigator: a-kiss: really such recipes oh oh oh.
Mashul, can I have some pork fat? ... and the recipe pliz in the gland can.
Elena Tim
Oh, can I answer ?!
If it is pork, then it is better to use not pure bacon, but bacon, too thinly sliced. You can wrap pieces of liver in spices right in it and put on a skewer.


Added on Friday 02 Sep 2016 3:05 PM

That's it, I leave and don't climb anymore ...
SchuMakher
Aunt Asya, purely theoretically possible, but there will not be such a unique dumbin aroma
Everything about the omentum is simple: you cut the liver into long, large pieces, like kebabs. You marinate like a jigar. Then the shores of the gland, you wrap each piece with it and on the skewer ... It turns out a couple of slices on the skewer ...
Look, Lenok answered ... I'm making chicken liver in bacon, a bubble in my recipes, a Cypriot national dish
Elena Tim
Quote: ShuMakher
Elena Tim, you have a chance to taste it this weekend
I don't have a chance.Jigar kabob with dumba
Our car broke down, specially selected the time, Schaub did not let us eat the kebab.
You are in cahoots with her, I know.
Aunt Asya
Thank you Lenchik. : a-kiss: you can and with a good layer of bacon. try this weekend. just . Flax, come, we won't offend the must. we don’t have a dog: a-kiss: biting ginger biters. the mistress of the guard. we will have two kissers.


Added Friday, 02 Sep 2016 03:23 PM

Len Masha take the same: girl_red: how are we without Masha
MariV
Quote: Elena Tim

Oh, can I answer ?!
If it is pork, then it is better to use not pure bacon, but bacon, too thinly sliced. You can wrap pieces of liver in spices right in it and put on a skewer.


Added on Friday 02 Sep 2016 3:05 PM

That's it, I leave and don't climb anymore ...

yes, also tasty and fast
Jigar kabob with dumbaChicken liver with bacon (shikotakya pulon mee bacon)
(ShuMakher)
Aunt Asya
Thank you Masha... : mail1: I understood everything: a-kiss: I went to see you to Cyprus, took a walk
Girls: friends: what are you cool.
Song
Quote: ShuMakher
Jigar kabob with dumba
Oooh, I don't know what it is, I haven't read it yet ... but it's already so tasty ...
That’s probably delicious, since the name alone ... che-che ... drooling ...
Quote: ShuMakher
Bon Appetit!!!!
Izdivissi ... Went to read more choking on saliva... 🔗
SchuMakher
Quote: MariV
well, also tasty and fast
Chicken liver with bacon (shikotakya pulon mee bacon)
(Shu


Arka
Eeeh, Man, wait for Plissa, but your liver ...
You shoot beautifully, write deliciously, evoke memories of how a lamb was fried in an oil seal ... You are an infection!
Aunt Asya
MariVThank you! I read the drooling ...
MariV
Quote: ShuMakher


Well, and then immediately in the third position ...
lu_estrada
ooooiy, I beg your pardon ShuMem, I called you LenTimka, but it turns out not she, but still lying close!
How beautiful, but how delicious, we can't live like that!
Masha and Helen, you are the most ...
Len, did you take off your glasses?
VipVovan
Real mens food, amazing
SchuMakher
Quote: Arka
You are an infection!

And then you did not know this before !!!


Added Friday 02 Sep 2016 08:38 PM

Quote: MariV

Well, and then immediately to the third position ...

Well, that's me, just in case, otherwise you never know .... To work tomorrow again .... To strengthen the fighting spirit nad


Added Friday 02 Sep 2016 08:41 PM

Quote: lu_estrada
I beg your pardon ShuMem generously, I called you LenTimka, but it turns out not she, but still lying close!

We are Lenkoy, twin sisters,
Who is more valuable for the fun of HP?
You say Shu, meaning Lenka,
Le speaks, thinking of ShuMakher!



Added on Friday 02 Sep 2016 08:43 PM

Quote: VipVovan

Real mens food, amazing

You are my dear, come and feed ...
Elena Tim
Quote: lu_estrada
Len, did you take off your glasses?
I have an autumn outfit now.


Added on Friday 02 Sep 2016 9:51 PM

Quote: ShuMakher
You are my dear, come and feed ...
Why are you being nice to the guys here ?!
Does Lyova know?
MariV
SchuMakher, figase, she will strengthen the spirit
Well, that's me, just in case, otherwise you never know .... To work tomorrow again .... To strengthen the fighting spirit nad
is it at the expense of the disabled poor thing?
Zhannptica
How fun and interesting you have here
Delicious recipe. I tried it more than once, but I always thought that it was impossible to do this at home, now we are sure to blind and wrap it in an oil seal, and eat it in an unlimited number
And about the aroma in the air, it's strong !! Thank you))
Olga VB
Mash, why not combine the pleasant with useful?
SchuMakher
Quote: Elena Tim
Why are you being nice to the guys here ?!

What do you know? 7 He has a jealous Jean?



Added Saturday 03 Sep 2016 11:48 AM

Olga VB, I have few steps ... I need 10, and there are 5 of them Even if with a trip to the store, only 6 will be
Marina22
Mashun, Lenk, girls, thanks for such a yummy. Only we don't have a dkmba here. But if I ask my friend to pass it on, then the dumba will not reach me alive. Or maybe you can vacuum it?
there was no sadness until Mamnyunya with her deliciousness appeared
Scarecrow
SchuMakher,

Masha! Autumn is in the yard, let's get out of the dacha (Len, get the broom ready, I'll join, we will sweep it out) !!
Otherwise, there will not be enough nerves for all this. Shaw for people ??
Orphan yaaaaaa, nobody me does not love not feediiiiiiit, grilled pechenkoff not readyiiiiiiit, yyyyyyyy ...

SchuMakher
Quote: Marina22
Or maybe you can vacuum it?

you can of course ... First freeze, and then into a vacuum, until you reach it, it will fly like cute
Scarecrow, what's the problem, chief? You take Red and, oh-pa, in three hours you eat the liver. Yesterday I drove to the dacha for four hours ...
OlgaGera
Quote: ShuMakher
total 6 will be
7 the color of coals
8 stringing process
9 the whole liver itself
10 liver on the scales
11 empty skewers

Phew ... scraped together
SchuMakher
Lelka,
OlgaGera
Cho, small ??? Well, that's it, quickly. Need to think
Lёlik
There are not enough 12 - a general photo of the starting products, 13 - a photo of a mixture of spices (in a bowl) and 14 - a Pechenko-Dumbyan assortment in the marinating process
OlgaGera
So shta, Manya, you can't screw it out.How many points have not yet been revealed
SchuMakher
"It's too late, Manya, to drink Borjomi, when the kidneys have fallen off ..." The photos were taken long before the start of the competition, but I didn’t finish the picture.
Rusalca
Delicious! Just awful!
I tried something similar, I confirm - Ooo Very tasty!
Marina22
I forgot to write, I also ate this too, though many years ago in Tashkent. I will never forget this vacation. Every day a culinary discovery
Katko
Dear tandem ShuMakher-Yelen Timovna .... I address myself as a guru .. or to guru
I have a half-freezer chest of dumbbells, from real Astrakhan lambs, they also have a liver, and also a local goby and piglet, from private owners ... but there are no summer cottages or houses ... and the yummy-beauty is terrifying as ahoot ... help in what sabatsat ?? Oven lipometric oven with convection and grill, AF (not a cousin, Timkina), Princess ...


Added on Friday, 07 Oct 2016 3:31 PM

Cho worthwhile, not ??
Or better not to spoil the food

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