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Experts believe the theory of cooking that skewers a Turkic dish, as the very name of "barbecue" originates in the Crimean Tatar language, and comes from the word "Shish". Translated from the Crimean Tatars, Shish is a bayonet or a peak well, or barbecue – meat impaled on a bayonet. The literal translation of "barbecue" dish, roasted on a spit. But if you delve into the intricacies of linguistics, in the Azeri language barbecue called "kebab", in Turkey it is called "shish kebab". You may find that Health can contribute to your knowledge. It is worth noting that the "shish kebab, shish kebab is also named in the Bulgaria. This is due to the fact that the kitchen and the language of this country have been subjected to a strong Turkish influence. Kebab (grilled meat) – a word of Persian origin, it is likely was borrowed from a Semitic language. In Georgia, the barbecue is called "mtsavadi", "kauap" – in Kazakhstan. More information is housed here: Dr. Harvey Finkelstein.

In the Caucasus, for each nation, the national dish of barbecue. In every nation he called differently, and in every nation he prepared in a special way. So it's hard to talk about how to make the right barbecue. Throughout the world, until the mid 18 th century, boar roasting on a spit and bison were equally distributed. "Painting the royal dishes and other monuments 16-17 Ages refers to "spinning" hare meat, chickens and ducks. From roasted on a spit large pieces of meat, barbecue differs fine thread.

A finely cut its inception in desert regions of Eurasia. Since there is little forest, and small pieces roast quickly, which in turn helps to save valuable timber in those places. As a rule, cook barbecue on the back foot ram. But in the course can go and liver, kidney and part of the kidneys themselves. In the CIS common kebab pork, rarely do skewers of beef. There are barbecue fish, vegetables, and kebabs of birds.

Turkey with acute kidney beans 4 servings. Training – 6 minutes. Preparation – 14 minut.2 teaspoons olive oil 1 small chopped onion, 1 minced garlic clove, 200 grams of minced turkey 1 tablespoon tomato paste, 1 cup canned black bean without liquid, 1,5 teaspoon dried oregano, 1 teaspoon salt 1 teaspoon chili powder, 1 teaspoon cumin, 1 tomato, diced; 1.5 cups water 2 bay leaves, 1 tsp. unsweetened cocoa powder, 1 cup of cous-bite; 2 tablespoons of grated cheese cheddar. Cook the couscous. Heat over medium heat a large frying pan and pour in the olive oil in it. Saute onion until it becomes transparent. Add garlic and stir.

After 1 minute of lower beef and cook, stirring constantly, for 2 minutes. Add the tomato paste, beans, oregano, salt, chili, cumin and tomatoes. Simmer 1 minute. Pour in the water, put the bay leaves and cocoa powder. Cook without the lid until all the liquid has evaporated, about 10-13 minutes. Remove bay leaves. Arrange the couscous on 4 plates, top – the turkey with beans, sprinkle with cheese.

Nutritional value per serving (3 / 4 cups turkey with beans, 1 / 2 cup couscous bite and 1 / 2 tablespoon cheese): 259 calories, 13% fat (4 g, of which less than 1 g – saturated), 52% carbohydrate (34 g), 35% protein (23 g), 57 mg calcium, 2 mg iron, 7 g fiber, 423 mg sodium. Turkey meatballs in coconut sauce Pasta 4 servings. Preparation – 7 min. Preparation – 13 minut.1 / 2 kg minced turkey, 1 clove garlic, pressure, 1,5 tablespoon ground ginger 2 tablespoons soy sauce 1 / 4 teaspoon black pepper 1 tablespoon chopped fresh cilantro, 2 tablespoons coconut milk 1 cup chicken stock 250 g pasta, 2 cups of chopped frozen spinach, 6 tablespoons water 1 / 8 teaspoon garlic powder, salt and pepper – to taste, sesame seed.

Spaghetti "All-in-one in 1 serving. Surely you do not just cooked spaghetti with meat sauce. I offer you an innovative recipe – and the sauce and pasta cooked in a skovorode.120 of ground beef, 1 / 2 cup prepared sauce for spaghetti with green pepper and mushrooms, 2 cups of water, 60 g of dry spaghetti, 1 teaspoon spice, 1 teaspoon grated Parmesan cheese (optional). Brown the mince in a frying pan with non-stick coating. Reduce heat and add, stirring constantly, sauce, water, dry pasta and spices. Add the heat and bring to a boil. When Pasta will be soft enough that they can be put on the bottom of the pan again, reduce heat, cover and let cook over low heat for 10-15 minutes, stirring from time to time.

If desired, the finished dish You can sprinkle with cheese. Nutritional value – 540 kcal, 33 g protein, 74 g carbohydrate, 13 g fat, 6 g fiber. Pasta with onion-garlic sauce 4 servings. Soy milk – the perfect base for a thick sauce. Major salt gives the dish additional pikantnost.2 cloves garlic 1 small onion, 2 tablespoons chopped chives 2 cups fresh basil leaves, 150 g of dried soy milk 1 cup water 1 / 4 cup pine nuts 1 / 4 teaspoon black pepper, 500 grams of pasta or spaghetti, a large salt – to taste. In a food processor make the mashed garlic, onions, chives, basil, soy milk, water, pine nuts, salt and pepper. Boil pasta. Toss the finished pasta with sauce in a large bowl and serve.