The Azerbaijan cuisine. Using the translation from Turkish kebab. Not all kababi in Azerbaijani cuisine made in the traditional method. I want to offer to your attention a simple recipe varieties kababa - tava kababi (kababa in the pan).
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Make salt and pepper regular ground beef (the ratio of onions and meat 1 :2 ). Fry the round cakes and place the finished patties in one clean pan.
Take potatoes (based on 2 potatoes per person, plus 2 - just in case). Clean, cut potatoes crosswise width of 3 to 4 mm. Fry each potato in the pan. Don't forget to add salt as cooking. Get kind of chips, only thicker.
As the potato is ready, put it in the same pan with the meatballs. If you still have the oil from frying, add it to the top, but do not need much, otherwise the dish will be very greasy.
Take one teaspoon of tumeric, 1 tsp citric acid 1 /2 tsp. salt, stir and pour boiling water (1 Cup). Pour over this mixture the contents of the pan. Try to mix hit anything. Put a frying pan on a medium heat, cover and simmer for about 1 -1. 5 hours, until the liquid evaporates. Nothing to mix, just sometimes to check so it doesn't burn.