Sturgeon Shashlyk
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb sturgeon fillet, cleaned
- 8 ounces sour cream
- 2 medium tomatoes, cut in chunks
- 1 onion, sliced
- 1 bunch spring onion, sliced
- 2 cucumbers, in large chunks
- 1 lemon, sliced
- 8 ounces pomegranate juice
- sumac
- pepper
- salt
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.
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