Shashlik
Ingredients for 4 servings:
Shaslik
- Chicken fillet 850 g
- Natural yogurt 200 g
- Lemon 1 pc.
- Fresh garlic 3 cloves
- Za'atar 2 teaspoons
- Olive oil 4 tablespoons
- Sweet paprika 1 teaspoon
Samosa dumplings
- Stuffing:
- Boiled potatoes 2 pcs.
- Onion 1 large
- Garlic 1 clove
- Green peas ½ small tin
- Coriander seeds 1 teaspoon
- Cardamom seeds 2 pcs.
- Butter 1 tablespoon
- Ground cumin 1 tablespoon
- Hot pepper ½ flat teaspoon
- Turmeric ½ level teaspoon
- Curry ½ level teaspoon
- Cayenne pepper pinch
- Chopped parsley 1 teaspoon
- Olive oil 1.5 tablespoons
- Pepper ¼ teaspoon
- Salt ½ teaspoon
- Za'atar ½ tablespoon
- Pastry:
- Wheat flour 1 cup
- Oil 3 tablespoons
- Salt a large pinch
- Water (warm) ½ cup
- Egg 1 pc. (for spreading)
Roasted peppers
- Sweet oblong peppers 400 g
- Olive oil 3 tablespoons
- Salt pinch
- Pepper pinch
- Fresh garlic 2 cloves
- Rosemary 1 sprig
Preparation:
Shaslik
- Cut the fillets into cubes of approximately 3x3 cm. Mix with all the marinade ingredients and set aside in the refrigerator overnight.
- Thread the meat onto wooden skewers.
- Place on a baking tray, place in the oven on a rack and bake according to the instructions shown on the display.
Samosa dumplings
- Prepare the stuffing: grind the cardamom, coriander and cumin seeds in a mortar with a pinch of salt. Dice the onion and chop the garlic.
- Then add peeled potatoes cut into small pieces. Add curry, cayenne pepper, season with salt and pepper to taste. Add butter and green peas, add chopped parsley.
- Prepare the dough: sift the flour into a bowl, add salt and oil. Mix the ingredients by hand and gradually add water.
- Knead for a few minutes until you have a smooth, elastic dough. Cover and set aside for half an hour.
- Then roll out the dough and cut it into squares of approximately 10x10 cm. Fold each square diagonally and glue one side tightly – this will create a kind of pouch. Insert the filling and glue the other side.
- Place the dumplings on a deep baking tray lined with parchment paper, brush with whisked egg, place in the oven and bake according to the instructions shown on the display.
Roasted peppers
- Line a flat baking tray with parchment paper and lightly drizzle with olive oil, then place the cleaned and halved peppers on it.
- Then drizzle olive oil on top, season with salt, pepper, chopped garlic and rosemary.
- Place in the oven and bake according to the instructions on the display.
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