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In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the grill and the typical side dish Djuvec rice is served. In order to match the German taste, this is served with a mixed salad and French fries, too.
Yugoslavian kitchen was shortly after the Italian the second wave of foreign food, which arrived in...
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For health reasons, my sweetheart is supposed to eat no pork, or at least as little as possible. However, I absolutely love Palatinate crumbled beans. So, the goal was to eliminate the pork neck and bacon. The pork neck was replaced with lamb shoulder, and the bacon is cooked separately and only stirred into my serving. To still retain the smoky flavor for my sweetheart, the whole thing was seasoned with smoked salt. 2 servings...
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There are still tons of slices of lamb shoulder slumbering in our freezers, waiting to be used. So why not a Swabian roast with onions, only instead of rump steak under the onion sauce, there's lamb. 2 servings Ingredients:
2 tbsp olive oil
1/2 tbsp flour
2 tbsp tomato paste
200 g sliced onions
150 ml port wine
150 ml beef broth
150 ml red wine
salt
pepper
2 lamb shoulder steaks, approximately 150 - 200 g Preparation:
Fry the...
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Here we take a journey into Moroccan cuisine with a tagine, the classic clay pot from the Maghreb. The name tagine refers to both the clay pot and the dishes cooked in it. Since I don't have a special container in my already overcrowded kitchen for a dish I only prepare every few years, I simply used a good old Jena glass jar.
Tagines come in countless variations, including vegetarian versions with vegetables, meat, and fish. Here,...
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For this dish, I was simply surprised by what they had on display at our Turkish supermarket in Kirchheim/Neckar. It definitely had to be relatively quick to grill, so I chose slices of meat, which I initially thought were leg pieces. Upon closer inspection, I realized they were shoulder slices, a kind of lumberjack steak made from lamb. The package was so big, we could easily eat four more of it.
It was supposed to be served with...
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Years ago, a kind of recipe was discovered on a clay tablet from Sumerian times, around 3000 BC. It had no quantities, of course, and two ingredients that no one knows about anymore. I simply left those out and came up with a recipe suitable for today's times using the remaining ingredients. Actually, the main ingredient is young goat meat, but despite EDEKA's advertising, I couldn't get it. Well, the advertising slogan is "We love...
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That was another bad buy, I wanted meat for Vindaloo. I haven't cooked in ages, and I had something with lamb in the back of my mind. But no, the lamb one was Rogan josh, also an Indian curry. Vindaloo is usually cooked with pork. So the two lamb shanks were just lying around. Freeze or use up? Use up. The next question was how to prepare it? Another braised dish with port and red wine? No, a tomato sauce made from sun-ripened...
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Braising lamb legs also has a long tradition in Germany. Think, for example, of the Odenwald leg of lamb, a recipe that is probably several centuries old.
Our Kaufland (German supermarket chain) had lamb legs of salt lamb from the German North Sea in their advertisements. It's not really local, but at least it wasn't shipped halfway around the world from New Zealand. There was the old order again: if you want the special price, you...
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The dish is a colorful journey through the successor states of Yugoslavia, Greece and Turkey. There is also a touch of Arabia with the Baba ghanoush. And I once cheekily called it a meatball. Meatball? In Germany they definitely don't make them out of lamb and if they are filled, then with Emmental or Gouda and definitely not with Bulgarian sheep's cheese. The grilled vegetables were closer to the original from the Balkans. No...
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This is a typical meal in Greek restaurants in Germany and is usually on the menu as an Olympian or Zeus plate. In Greek households is cooked quite differently. But this should not prevent me from occasionally grilling on my Weber, the spatial proximity to the kitchen allows for the simultaneous preparation of the side dishes.
The use of oregano in meat dishes (indispensable in minced meat) is doubtful. In Germany is strongly...
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