Description
I was lucky enough to take part in the campaign "Coloring". The recipe for this dish was posted on the website in 2007 user qucci called "Levengi" and is illustrated with me in the framework of "Coloring". I was interested in unknown to me the name of the dish. In search of information I went to the forum dedicated to the talis kitchen and here's what I learned: Levengi is one of the most famous dishes of this cuisine, a symbol of hospitality. This word has a double meaning: refers to the filling of red onion and walnut, there is also a dish prepared with this filling: fish, chicken, game. To cook famous national dish, not knowing its flavour in a very responsible manner. I tried to fulfill all the requirements, although it was difficult to find authentic products of this region. When I cooked and tasted levengi, I realized that I was lucky again - I discovered a previously unknown great Talysh cuisine.
Ingredients
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Game
2 piece
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Red onion
1 kg
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Walnuts
200 g
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Sauce
0.5 cup
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Butter
2 Tbsp
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Black pepper
-
Salt
Cooking
The forum participants about the talis kitchen on the recommended stuffed broiler chickens and I found on the market a game - quail. In size they were similar to domestic chickens, and in the Talysh cuisine often use venison for cooking.
Red onions and walnuts I found too easily.
Sauce of reduced plum in the shop, fresh plum find in the middle of November, too difficult, I made a sauce from a late plum.
Here's a nice sauce I did.
To prepare the sauce had to chop onions and nuts. How? Some wrote - in a meat grinder, other is strictly prohibited to use it - the nuts should grind stone, I Estella in a ceramic mortar, onion rubbed on a coarse grater, which I bravely did.
Be sure to drain the juice from the grated onion to the sauce wasn't runny.
Mix grated onion and nuts in a ratio of 5/1 added plum sauce. On some forum recommended to warm the grated onion in butter, others advised to leave raw. I chose the former, as the beef had no fat.
Stuffed birds, put plum sauce and baked in the oven for an hour.
Here is the dish I came up with.
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