from monday at 20:00 on ntv friends big greetings from adygea, more precisely from the mountainous adygeimountains, what is missing? and today we will have shish kebab is really alexeiski will be shish kebab. i wanted to say the marinade is simple salt and pepper garlic bay leaf, then it was marinated in advance for 12 hours. i stood it in order for the marinade to seize. all now we put meat on skewers and will fry on coals, if i want to arrange a real adyghe table for my friends at home in moscow, which should be present in addition to meat and cheese. on the table of mainly adyghe cuisine , lamb is made from vegetables. beef. duck. ah, what don't they eat? it's mostly fish and mushrooms fu mushrooms. yes, although it is not forbidden, but in the adyghe cuisine there are such products. well, few can meet skewers ready. went to the grill to fry. by the way, i forgot to ask, i'm always interested in learning new languages, new words, but how can a local call this recipe a great name? now the meat will brown a little. we'll start pouring our marinade over it. i mean, it's kind of a local th

whether the quality of the producers of adygei cheese guarantees, let's talk right now in the caucasuspared and eaten with pleasure, of course, from ancient times. since. but adyghe cheese received all-russian and even international fame in the 1980s, when it was included in the menu of foreign athletes who competed at the moscow olympics, then the gentle delicacy fell in love with strong olympians no less than the good-natured olympic bear. but now, if the guests were fed with adyghe cheese from some modern brands. could break out and an international scandal because it is not excluded that foreigners would seriously undermine the health of e. coli and other microbes in the composition so from the quality. what kind of cheese do you want to cry like this. to the olympic bear himself and what kind of cheese claims gold? and this is adyghe cheese and let's find out. which cheese is safe. and for which low-quality milk was allowed and the cheese turned out to be tasteless and odorless, alas, the level of falsification of dairy products is prohibitive. every second pack of butter, every f