| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Uzbek |
Bbq, Ethnic, Lamb, Meat, Uzbek |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Lean ground lamb |
| 12 |
T |
Mint leaves, fresh |
|
|
or- |
| 6 |
T |
Dried mint leaves |
| 4 |
t |
Salt |
| 1/2 |
c |
Onion chopped fine |
| 12 |
|
Scallions, chopped |
| 1 |
T |
Black pepper ground |
| 2 |
|
Garlic cloves minced |
| 1/2 |
T |
Ginger ground |
| 1 |
T |
Red pepper flakes |
INSTRUCTIONS
Make a layer of charcoal that has burned to a grey, hot coal. Mix in a
large bowl the lamb & other ingredients. Beat with a wooden spoon
until mixture is smooth. Form this mixture into "sausages" approx 3"
long & 2" in diameter. Thread these "sausages" onto wooden skewers
leaving a 1" space between the "sausages" then grill until done over
the coals, usually about 12-15 minutes. ORIGIN: Galina Nuradisha,
Hotel Ashkabad, Tashkent, Uzbekistan File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmsov-2.zip
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