By and large, "Adyghe salt" sold in stores (as it turned out, but I honestly didn't see her, until I met this recipe). So very grateful to the author of the recipe for such a discovery. In the recipe the author gives the method of preparation of "Adyghe salt" but a bit simplified. I, after reading the information about the product from various sources, made it myself, very easy and delicious. Of course, I took in the proportions. Here are our initial.

One head of garlic cleaned, and the teeth are through chesnokodavilku and rubbed with 100 g of coarse salt (always large). Added ground coriander (I had my own garden) and fresh coriander (cilantro), then red pepper flakes, marjoram and savory (black pepper is not recommended by the author).

We had a very flavorful salt.

Salt is very well kept and it can be done for the future.

Now that we have salt, we begin to cook. RUB the salt (it took me 70 grams) blade and leave it for 30 minutes.

In the form put a shovel, pour a little water and put in a preheated 200 degree oven. During cooking, pour the meat juice. And HERE we get this beauty! Very soft and gentle! Bon appetit!