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The first meaning of the word lyavangi is something stuffed. The word "lyavan" in Persian means belly, belly. And something (or someone) with a stuffed, stuffed belly is lyavangi. Therefore, if any of you ate well, then you can safely say about yourself: today I am lyavangi.
And the second, and no less important meaning of this word is a special mince made from nuts, onions and mashed cherry plum, one stripped off to the state of jam.
And, in addition to the first two, it is also a way of preparing food in the tandoor. With this minced meat in Lankaran they cook almost everything you want. The first thing they treated me in Lankaran was a lyavangi chicken - tightly stuffed with minced meat and smeared with the remains of cherry plum.
As for the lyavangi chickens, everything is so simple that it is even inconvenient to tell. Chicken, the most important thing, take a good one, rinse it from the inside as it should, remove everything that could remain there after evisceration, add a little salt and stuff with minced meat, which we will talk about in more detail.
Sometimes I get lucky and in the market I buy pretty decent chickens or chickens, with the correct fat, with the correct anatomical structure.
If you, as a sin, did not have a fresh cherry plum at home to wipe it and evaporate it for the filling, then buy lavashanu at the nearest market. You know what it is, you have seen it many times: it is sold on the market either next to spices, or where churchkhela and similar Caucasian delicacies are offered. Of course, the most correct lavashan is cherry plum, but who can forbid you to fantasize here? Moreover, you don't even have to dwell on any one fruit: take and combine, for example, the taste of green apples and cherries. Moreover, it is very simple to do this: lavashan of one or several types must be cut or chopped by hand into small pieces, the size of raisins, put in a small bowl and pour boiling water over. If you wanted to rinse it, then you should have done it earlier, when you just tore off a flap of the required size from a large circle. Rinse, roll up, cut into strips, and chop the straws finely and pour boiling water over, as I said.
Now listen. Now it will be funny for you, because all the time I say “no to the meat grinder”, but then I remember it again and say “come on, use it”. But now the meat grinder will be used, and for its intended purpose, or rather, it will do what it knows how to do best - it will squeeze out the juice.
So, take a white sweet onion, or, even better, purple, Crimean, sweet, peel it off, cut it into convenient pieces and pass it through a meat grinder.
Nuts should be skipped too - regular walnuts. So you can first nuts, and then, even without washing the meat grinder - onions. Just take the second bowl for the onion. Because the cranked onion has yet another operation: it is necessary to squeeze out all the excess juice from it: this is how the juice from the crushed berries is usually squeezed - through cheesecloth.
You won't squeeze the juice out of the onion until dry, but you can keep the juice that comes off as a result of squeezing through cheesecloth in a sealed container (just not for long!). It can be used for marinating meat. Better yet, pour it into the pot where the chicken is boiled, adding there another star anise star and three tablespoons of lemon juice: such a chicken, but cold, and with a nut sauce - wow, how good it is!
By the way, if anyone has a suitable juicer, then press the onion through it, do not listen to my stories about the meat grinder and cheesecloth. Only, you already understood, yes, that we do not need onion juice, but squeezes?
We mix these extracts with one stripped off cherry plum or lavash, which is swollen and mixed until smooth. And add nuts there.
We imitate the work of the tandoor: gradually reduce the heating, wait until the temperature inside the chicken breast becomes 85C (buy yourself, in the end, a knitting needle thermometer - how much more can I persuade you! ..) and turn off the fire completely. Hopefully your chicken is browned at the very beginning of cooking, when the temperature was high enough. And if you don’t like its color or the longed-for crisp crust hasn’t appeared on it, then grease it again with lavashna and place it under the upper grill under vigilant, minute-by-minute supervision.
If you had chickens weighing 400-500 grams, then serve one chicken for each man, and half for women and children.
But if you had chickens weighing per kilogram, then before serving, break it into portioned pieces, but do not forget to add a little filling to each eater - it is very tasty, trust me!
But even those parts of the chickens that did not come into contact with the filling during cooking - like wings or legs - acquire a special, incomparable flavor of a lyavangi filling, a taste with noble sourness and some kind of homemade, reliable satiety.
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