Liver kebab "Pressed-Baur"
I want to offer to cook a wonderful dish of Caucasian cuisine -"Shook-Baur." Traditionally, it's bits of lamb or beef liver a thin fat film. Through the shell, which is wrapped liver, it retains all the juice inside, the fat melts during the cooking, leaving a delicious crust. This dish can be cooked on the coals, and the oven. The result with either method is excellent, besides, the cooking process will not take much time! And for the filing of the kebab is cooked, traditional sauce"brine". Generally go! Caucasian cuisine is always delicious!))