Adyghe pincers

The number one dish of the Adyghe cuisine is shockingly delicious! Adyghe tongs is a thick sauce on broth, which is usually served with meat. Despite the ethnicity and ancient roots, the dish is very easy to cook at home, the main thing is to follow the rules and everything will work out perfectly! Red pepper oil is not a mandatory element when serving, but it greatly emphasizes the taste of the dish.

Michael

Recipe author

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Composition / ingredients

servings:

Broth

Wheat flour

140

Ground red pepper

Onion

Vegetable oil

150

Ground hot pepper

to taste

Ground coriander

2.5

Garlic powder

2.5

Salt

to taste

For peppery oil:

Ground red pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 13 % 2 g

Fats 53 % 8 g

Carbohydrates 33 % 5 g

107 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 45 min

1. Pour the flour into a dry frying pan (without oil!) and we send it to the fire. Fry stirring until the flour acquires a beautiful golden hue.

2. Pour the fried flour into the warm broth, mix with a whisk.

3. Peel the onion, cut into cubes, fry in vegetable oil until golden.

4. Spread the roast in the broth with flour, add coriander, garlic powder, red ground pepper and hot pepper, salt to taste, mix, cook until tender for about 5 minutes.

5. Beat the forceps with a blender until smooth.

6. Heat vegetable oil in a frying pan, pour red ground pepper, keep on fire for a minute.

Pour the tongs into a deep bowl, pour pepper oil on top and serve.

Bon appetit!