RIHAN MENU

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 RIHAN MENU

Dining hall RIHAN MENU

 

We are at your service in Armenia, dear ones

 

041644769

 

044588020

 

099435024

 

Armenia, Yerevan

 

Savan Isaaculian

 

Chinjeh kebab is made from shank of meat without mutton.

 

Chinjeh kebab is one of the most popular meat dishes in the Middle East, which is found all over the world. The correct pronunciation is Kenjeh, which is pronounced in the Azeri language of Chinjeh, and people in some other cities are also influenced by the Azeri language. Chinjeh Kebab is usually served with pilaf, grilled tomatoes and raw onions. Unlike Bakhtiari kebab, this kebab does not have a special order in appearance and can be cooked without skewers.

The meat traditionally used to make chinjeh is lamb. The main ingredients used in the preparation of lamb chin kebab are lamb, pepper, lemon juice and olive oil, in which the meat is soaked to taste and soften. This food is suitable for 4 people, the preparation time of the ingredients is about 30 minutes, and the waiting and cooking time is about 40 minutes.

How to prepare lamb chin kebab

 

After washing and drying, place the meat on a board and cut it into equal pieces with a diameter of 2 cm.

Chop the onion and pour into a bowl, then add the yogurt, olive oil, fresh lemon juice and black pepper and mix.

Put the meat in the ingredients and mix well with it, then cover the dish with cellophane and put it in the refrigerator for 12-13 hours to taste.

After this time, remove the meat from the ingredients and place on a wire rack to fry.

To prevent the meat from drying out, make the kebab sauce in advance and rub it on the meat with a brush while grilling.

Important points in preparing soft and tasty kebabs.

 

Slicing onions is better than grating them because when grilling, onion pieces are easily separated from the meat and do not burn on heat. On the other hand, onion juice causes the meat to turn black.

 

Adding yogurt to the meat makes it crispy.

 

Adding lemon juice and black pepper makes the meat taste better.

Adding olive oil to the meat softens the meat and prevents the meat from burning during grilling.

Do not add salt to the meat before grilling as it will harden it, always add salt to the meat at the end.

To prepare the kebab sauce, mix 25 grams of butter, a little saffron, 1/2 glass of water and a tablespoon of lemon juice in a bowl and put it on the heat until it thickens a bit.

While cooking, rub this sauce on the kebab two or three times with a brush, then add some salt to it and rub it on the kebab again.

 

Experience the delicious taste of genuine Chanjeh kebab in Reyhan Menu restaurant.

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