A few years ago I first met such a dish as Albanian meat. I remember that I was invited to a birthday party, where on the table I saw interesting burgers. It was a cross between chops and cutlets with a look, but I, for some reason, decided that my friend tried to experiment a little with cooking cutlets, and added some of her own highlights.
Beautiful ruddy, slightly curly cuts of meat caught my attention immediately, and I immediately wanted to try them to taste. What taste of this dish I will not even tell you, because I really hope that you cook it yourself and be able to evaluate the taste yourself in your own way.
I assure you only that the meat is not only tasty, but also gentle, pleasant, has an interesting aroma. Since then, Albanian meat is a very frequent guest in my kitchen because all members of my family love it. I am pleased to share with you some recipes for its preparation.
Recipe 1. Albanian Meat
Ingredients: chicken white meat (breast) - 1 kg.; potato starch - 3 tbsp. l .; mayonnaise - 3 tbsp .; egg - 1 pc .; onions - 1 pc .; garlic - 3 tooth .; pepper and salt to taste.
We take chicken meat, cut films and cartilage and cut it into small cubes with a sharp knife. Clean the garlic cloves and the onion - grind them in a blender or grated finely-finely.
We should have garlic-onion puree. Shuffle the cubed meat into this puree, add starch, mayonnaise and egg. Season with salt and ground pepper and mix with a spoon. Tighten the bowl with plastic and put the meat in the fridge for 2 hours.
As long as the meat is marinated in the fridge, we can prepare garnish ingredients for it. A great garnish for me to serve is an airy mashed potato.
Note: if you are in a hurry, it is enough to marinate meat for 30 minutes, but you know that the longer, the better.
When the meat is infused, preheat a griddle on the stove and pour refined oil into it. Mix the meat and put a tablespoon on the pan to fry like pancakes. Fry to a beautiful ruddy color and shift to a beautiful serving dish. Everything, our meat in Albanian is already cooked.
Recipe 2. Albanian meat with garlic and mayonnaise
Cook with you meat in Albanian in the oven.
Necessary ingredients: meat pulp (veal, turkey, pork) - 0.5 kg; onions - 3 pcs .; garlic cloves - 3 pcs .; mayonnaise - 3 tbsp .; eggs - 3 pcs .; potato starch - 2 tbsp. ground pepper and salt.
We wash the meat, cut it into plates and beat it with a kitchen mallet. Cut into small cubes. Chop the onions with garlic in a blender to a thick sauce. Beat eggs with a fork. Add mayonnaise, garlic with onion, pepper, salt and beaten eggs to the meat bowl. Stir and add starch. By the way, starch can be replaced with flour.
Mix everything with a spoon and marinate in the fridge for 2 hours.
When time runs out, preheat the oven to 180 degrees. In the form for meat, pour the vegetable oil and spoon gently lay out the meat in the form of patties. Sent in the oven for 30 minutes. After half an hour, turn the meat over to the other side, cover the form with foil and cook another 15 minutes. Then remove the foil and leave the meat for another 10 minutes in the oven. Sprinkle the finished meat on top with chopped green onions for beauty.
Recipe 3. Albanian Meat with Egg and Onion
Essential ingredients: meat - 400 g; egg - 1 pc. bow - 1 head; starch - 1 tbsp. spices for meat, salt and pepper.
The meat cleared from films we will cut into small cubes. Season with spices, salt and pepper. Add mayonnaise, egg, starch to meat and mix everything well.
Heat the oil well in a frying pan and spoon out the prepared mixture. We fry meat in Albanian like pancakes - first on one side before browning, and then we turn the meat over and fry on the other side. Such meat in Albanian can be used in the preparation of hamburgers.
Recipe 4. Albanian meat in a slow cooker
Required ingredients: pork - 400 g; onions - 1 pc .; chicken eggs - 2 pcs .; flour - 3 tbsp. l .; sour cream - 3 tbsp .; spices for meat, salt, pepper and vegetable oil for frying.
Cut the pork into strips and then into small cubes. Beat eggs with a fork and add to the cubes of meat. Peel the onions with garlic and rub it through the grater - add to the meat. Then add sour cream, mix and at the end add flour and spices to the meat. Gently mix all the ingredients and leave in the fridge to marinate for 1 - 1.5 hours. Then pour a little vegetable oil to the bottom of the bowl of your multicooker, and spread the meat patties with a tablespoon. Turn on the “baking” mode and fry the meat first on one side for 20 minutes, then turn the meat over and fry on the other side for another 20 minutes. Albanian meat in a slow cooker has already been cooked.
Recipe 5. Albanian lamb meat
Required ingredients: lamb - 0.5 kg; eggs - 3 pcs .; olive mayonnaise - 3 tbsp .; starch - 3 tbsp. onions - 1 pc .; garlic cloves - 2 pcs .; salt, pepper, a little bit of your favorite greens.
Peel a piece of lamb from the veins, films and mucus. Wash it well and pour 1 liter of milk. Put it in the fridge and let it stand for 1-2 hours. You can also prepare a mixture of 0.5 liters of milk and 0.5 liters of mineral water. Try both ways and then choose for yourself the one that is most convenient for you. Now dry the meat lightly with a towel and pay special attention to chopping it. Remember, the smaller the cubes of meat, the tastier the finished dish turns out. Mince the onion and garlic and add to the meat. Season with spices for meat and mix well. Then add the starch, eggs and mayonnaise to the meat. Mix again well and marinate in the refrigerator overnight. The next day, you can begin to fry.
First, warm the pan with a thick bottom. Pour the oil into it, heat up and place the prepared mince in a tablespoon. It is necessary to fry meat on medium heat, first on one side and then on the other. Ruddy meat pancakes serve as a great dish for any reason. I wish you success!
Albanian meat - secrets and useful tips from the best chefs
- To make it easier to work with meat, put it in the freezer for 15 minutes. It will grab a little, and it will be easier for you to cut it into cubes.
- If you do not have time to freeze the meat, then we recommend cutting it first with plates, then repelling it with a kitchen hammer and then cutting it into cubes.