Sturgeon Shashlyk

"Adapted from a recipe by Nazrin N., a student at Lyceum School #220 in Baku, Azerbaijan."
 
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Ready In:
50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a small boiler over low heat, reduce pomegranate juice until very thick. (This syrup is called narsharab.).
  • Cut the sturgeon into 1-2 ounce pieces.
  • Season with salt and pepper, and coat with sour cream.
  • Place on a skewer and roast 7-10 minutes (traditionally over a charcoal fire).
  • Place fish pieces on a plate and garnish with lemon slices and vegetables, with pomegranate syrup and sumac.

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RECIPE SUBMITTED BY

The picanço-barreteiro (woodland shrike) is the Portguese Society for the Study of Birds "bird of the year" for 2009. ======================================= <img src="http://i425.photobucket.com/albums/pp340/northwestgal/zwtbanner-small-1.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">
 
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