Meat in Albanian

Meat in Albanian is a very simple dish, juicy inside, with an amazing delicate taste. Variations of this dish are many - it can be prepared from pork, beef, turkey, chicken. You can also mix several kinds of meat, then each time will get a new taste of the dish "Meat in Albanian".

It will take 2 fillets of chicken breast, one egg, 3.5-4 tbsp. Spoons of mayonnaise, potato starch. Chicken fillet should be cut into medium cubes, add egg, mayonnaise and starch. Mix the mixture well so that there are no lumps. Add the finely chopped greens of basil, parsley or cilantro. The mixture should resemble thick sour cream according to its consistency. On a heated frying pan spread the mass with a spoon and fry like a pancake. Fry for a few minutes on each side until the appearance of a crust. Meat in Albanian style is perfectly combined with baked potatoes, boiled rice, salad from fresh vegetables. A white béchamel sauce fits well into this dish. Meat in Albanian can be served with a saute of vegetables.

No less tasty is the Tartar dish of lamb. Meat in Tatar is one of the favorite folk dishes and is served in exclusively solemn occasions. For its preparation, the meat should be cut into medium cubes and fried in a small amount of any vegetable oil until golden brown. Take out the meat and fry the finely chopped garlic and onions with the same oil. Add the red bell pepper, cut into half rings and fry for a few more minutes. Put the meat to the pepper, add slices of fresh tomato, tomato paste. Wait until the liquid evaporates and pour a small amount of white table wine. Cook another 4-6 minutes, then reduce to a minimum the heat, add a little water, cover with a lid or a flat dish and simmer for about 45 minutes. At the end of the stewing, add finely chopped peppers, chopped greens, spices. Remove the frying pan from the heat, let it brew for 10-15 minutes.

In Georgian cuisine there is no less interesting recipe. Meat in Georgian is prepared from beef or mutton. Meat washed, cut into large 300-350 g.
Pieces and boil to cook together with black pepper peas and leaf
Laurel. Ready meat is removed from the broth and cut into pieces of 55-60 g. Potatoes are cleaned, cut in half and boiled in salted water. In a deep frying pan add meat, potatoes, vegetables and stew until ready.

The same dish can be cooked in a pot. To cook one portion you will need 250 grams of lamb or beef, a bulb, a small pickled cucumber, tomato paste or tomatoes, garlic, a little dry red wine, coriander, laurel leaf. First you need to brown the meat in a frying pan with the addition of vegetable oil or some fat. While meat is being fried, it is necessary to cut into thin semicircles a onion, cucumber cubes, to chop garlic. At the bottom of the pot lay a sliced cucumber, half the mass of onions and garlic. From above put tomatoes cut into rings or tomato paste. Then spread the fried meat and the remaining onions. Add the spices, red wine and pour the ingredients with boiling water so that all the products are covered with liquid. The pot should be covered with a lid or foil and put in a slightly heated oven. Strongly warm it is not recommended, as the ceramic pot may burst. Then preheat the oven to maximum, and after the contents of the pot start boiling, reduce the heat to 140 degrees. Cook the dish at this temperature for an hour, then turn off the fire and leave the pot in the oven for another 10 minutes for infusion.

Meat in Georgian can be served directly in the pot, and you can lay out on a large flat plate and complement the side dish. You can serve meat with baked potatoes, fresh herbs, fried eggplants and vegetables.