Beef Kabob with Tsakhton Sauce and Korean Style Cucumbers

This dish is another mix of different cuisines: Iranian, Caucasian and Korean. I prepared the dish in the spring. At my house, on the window, sprouts of hot pepper just "approached", and the freshest wild garlic was brought from the Caucasus (this is its season!), So the tsakhton sauce turned out to be author's. Harissa is also used here - this is a sauce-paste made from a mixture of red hot pepper, garlic, olive oil and spices, a kind of analogue of our Abkhaz adjika. Harissa is widely used in Turkish, Arabian and Israeli cuisines.

Ingredients

• beef (pulp) - 400 g
• interior raw fat - 50 g
• onions - ½ pc.
• black pepper (peas) - ½ tsp.
• allspice - 3 peas
• salt to taste
• white onion - 1 pc.
• long cucumber - ½ pc.
• sweet red pepper - 1 pc.
• coriander - 1 tsp seed
• garlic - 1 tooth.
• vegetable oil - 1 tbsp. l.
• sugar - 1/3 tsp.
• soy sauce - 1 tbsp l.
• oyster sauce - ¼ tsp
• rice vinegar - ½ tbsp. l.
• black pepper and ground chili pepper - to taste
• green onions and green garlic - 1 stalk each
• black cumin and white sesame - ¼ tsp each. seed
• lavash, ground sumac, green chili, green onion
• hot pepper (young plant) - 1 pc.
• yogurt (thick) - 100 g
• cilantro greens - 1 sprig
• fresh wild garlic - 4 shoots
• harissa to taste

Directions

1. Pass the meat and raw fat through a meat grinder. Chop the onion very finely. Grind black pepper and salt in a mortar. Mix the meat, fat and spices intensively, add salt and knead the minced meat well again. Minced meat should be very dense, viscous. Blind the minced meat into portioned oblong cutlets (kabobs) and stick in them bamboo skewers, previously soaked in water. Fry in a grill pan or oven at high temperature (200 ° C), turning constantly, until tender.
2. For the original Caucasian sauce, tsakhton, a young plant of hot pepper is used almost entirely (without roots) - not stiffened soft shoots, leaves and young pods. Cut the stalk of pepper into 2 parts and blanch over low heat for 1-2 minutes, put on a sieve, squeeze and chop (not very finely), add yogurt. Add chopped cilantro and wild garlic shoots, mix with yogurt and harissa, refrigerate for an hour.
3. We will garnish the dish with Korean-style cucumbers. Cut the cucumber into thick strips about the size of a little finger, salt and set aside for half an hour - then slightly squeeze the cucumbers from excess juice. Cut white onions and bell peppers into strips. Fry the onion until soft in a wok in heated vegetable oil over high heat, stirring continuously - the onion should not burn. Add bell peppers. Mix coriander seeds, chopped garlic and sugar, soy and oyster sauces in a mortar; pour this mixture into a skillet over the onions and peppers. Stir and put the entire contents of the pan on top of the cucumbers, immediately add rice vinegar, immediately close the bowl of cucumbers with cling film and leave for 5 minutes - the components should "marry" each other. Stir, cover again with foil, put in the refrigerator. Sprinkle with sesame seeds and black cumin before serving.
4. Serve kabobs on a wooden platter on a thin pita bread with tsakhton sauce, garnish with spicy cucumbers, decorate with sumac, pickled chili and fresh herbs.