KEBAB FROM STURGEON
Ingredients:
sturgeon – 347 gr.
vegetable oil – 5 gr or sour cream – 10 gr.
onion – 24 gr.
fresh onion – 32 gr.
fresh tomatoes – 100 gr.
lemon – 1/5 pcs.
narsharab – 5 gr.
sumac – 1 gr.
pepper, salt
Sturgeon is cleaned in the usual way. It is cut into 40-50 gram pieces, salt, pepper is added, wet with sour cream and fried in Brazier for 7-10 minutes. Next to the ready Fish Kebab put fresh tomatoes, chopped onion and lemon slices. Narsharab and sumac are served separately.
OMUL LAVANGI
Ingredients:
fresh omul – 253 gr.
walnut kernel – 50 gr.
onion – 30 gr.
melted butter – 10 gr.
cornel – 25 gr.
raisins – 50 gr.
salt, pepper
The fish is thoroughly cleaned, the entrails are removed and washed. Chopped walnuts, soaked and finely chopped cornel and raisins are added to the fried onion and minced meat is prepared. The fish is salted, put minced meat into it and wrapped with stalk and cooked. When it is served at the table, it is cut into pieces to the transverse side.
FISH SOUFFLE (Lankarani style)
Ingredients:
fresh souffle – 350 gr.
wheat flour – 10 gr.
melted butter – 35 gr.
onions – 50 gr.
parsley – 15 gr.
lemon – 1/5 pcs.
pepper, salt
Small fish are processed as whole and small fish in the form of pieces, salt, pepper, coated with flour and fry until ready. Add the ring-shaped chopped onion and lemon slices to the fried fish, add oil and sprinkle with herbs.
FRIED FISH ( Lankarani style)
Ingredients :
fish – 248 gr.
wheat flour – 10 gr.
melted butter – 25 gr.
onions – 40 gr.
tomatoes – 50 gr.
lemon – 10 gr.
parsley – 15 gr.
pepper, salt
Bream is cleaned and cut into pieces. Pepper and salt are added into the pieces of Fish, and flour is made and fried on both sides in a skillet. When the fish is served, the fried fish is put on the plate and put ring-shaped chopped onion, tomato and lemon slices on it, and parsley greens are sprinkled on it.
FRIED SALMON
Ingredients:
salmon – 248 gr.
wheat flour – 10 gr.
melted butter – 25 gr.
onions – 40 gr or fresh onions – 50 gr.
narsharab – 5 gr.
parsley – 15 gr.
pepper, salt
Clean the salmon and cut it into pieces. Salt, pepper is added, flour and oil is fried on both sides and baked in the oven for a few minutes. When served, add chopped onion or fresh onion, sprinkle with herbs, and narsharab is placed there.
FISH CUTLETS
Ingredients:
fish fillets – 200 gr.
soft portion of bread – 50 gr.
melted butter – 30 gr.
milk or water – 70 gr.
pepper, salt
They chop the Sturgeon fillet or the long-nosed fish and pass it through the meat grinder along with the onion. Salt, pepper and soft part of stale bread soaked in milk are added to minced meat and mixed. Make cutlets or meatballs from the cutlet mass, dip into the rusk and fry in oil. Ready cutlets are decorated with fresh vegetables, narsharab is put.
WEIGHT FISH STUFFED INSIDE
İngredients:
The quantity and preparation of raw materials is the same as in Omul Lavangi.
OMUL COOKED IN ITS OWN STEAM
Ingredients:
fresh omul – 253 gr.
melted butter – 15 gr.
onion – 30 gr.
dry alycha – 3 gr.
lavashana – 5 gr.
coriander – 15 gr.
pepper, salt
Cleaned and washed fish is cut into pieces, fried a little and put into a small pot. Onion fried in oil, alycha, lavashana, water and pepper are added on it and cooked in it. When served, the dish is poured with its own juice and the greens are sprinkled.
FRIED OMUL IN OVEN
Ingredients:
omul – 250 gr.
tomatoes – 50 gr.
cucumber – 50 g.
onion – 30 gr.
coriander – 15 gr.
narsharab – 15 gr.
pepper, salt
The fish is cleaned, washed and pepper and salt are added and fried in the oven. When it is served, fresh vegetables are added and greens sprinkled. Narsharab is also served.
STUFFED FISH
Ingredients:
fish meat – 150 gr.
onion – 10 gr.
grape leaves – 45 gr.
coriander – 20 gr.
yogurt – 50 gr.
pepper and salt
Fish (omul, souf, white fish) are cleaned and separated from the bone. It is mixed with salt, pepper, finely chopped onion, and coriander and passed through the meat grinder. The stems of grape leaves are cut and boiled in boiling water. 25-30 grams of minced meat are wrapped in each of the leaves and put into the pot. Broth made from bones of fish is poured on and cooked. When it is served, yogurt is added there.