Interview with a famous culinary specialist, author of cookery books, TV presenter, our compatriot living in Russia, Stalik Khankishiev.

Many representatives of a non-titular nation living in Moscow constantly talk about interethnic tension, they say, it is constantly felt. As a resident of Moscow, do you experience this yourself?

I feel increased tension only on the Internet, in real life I do not feel it. Maybe I don't go there, I don't go there. Immediately after the events in Biryulyovo, I had an appointment with readers. Absolutely normal people came, with great interest in our cooking, listened with pleasure, asked questions, took autographs. They all know that I am Azerbaijani. The current situation differs from the usual one in that now negative statements about visitors have become possible in such media as federal Russian channels.

And yet, can we talk today in general about a certain negative attitude of local residents towards visiting Azerbaijanis, or are such statements just a distortion of the situation?

Society is heterogeneous, so I am categorically against generalizations. I constantly see negative statements on the Internet against Azerbaijanis, Uzbeks, Tajiks and people from the Caucasus, but not everyone speaks negatively. And they do not treat all Azerbaijanis negatively. Most Russians understand that not all Azerbaijanis are criminals or antisocial individuals. The current situation differs from the usual one in that now negative statements about visitors have become possible in such media as federal Russian channels.

Will the whole story around the murder of Yegor Shcherbakov and the subsequent anti-migrant measures of the Moscow authorities affect the Azerbaijani-Russian relations?

I do not know that. I will say one thing: I really would not want this. Let me be a citizen of Russia, let my wife be Russian, but I consider myself an Azerbaijani. I could not advertise my nationality from the very beginning, when I arrived in Moscow seven years ago, but, in my opinion, this would be unworthy of my surname, my people. You have to be who you were born. I and hundreds of thousands of other Azerbaijanis permanently residing in Russia will not feel comfortable that there will be tension between Azerbaijan and Russia. Any counter with Azerbaijani vegetables and fruits, any cafe, restaurant where Azerbaijanis work should become, as it were, small embassies of Azerbaijan

Azerbaijan's Ambassador to the Russian Federation Polad Bulbuloglu has already stated that if the Russian Federation wishes, Azerbaijan is ready to introduce a visa regime. What is your attitude to such an initiative?

There is some difference between the readiness to introduce a visa regime and the desire to introduce it. Yes, there are politicians in Russia who use nationalistic rhetoric to achieve their goals and discuss the introduction of visas between Russia and the CIS countries. But I know that both in Azerbaijan and in Russia there are enough wise people who are able to resist populists and demagogues. I would like to repeat once again what I have said before in the press. The current situation is such that every Azerbaijani, wherever he is, should feel responsible for his work and for the image he creates for Azerbaijan. Any counter with Azerbaijani vegetables and fruits, any cafe, restaurant where Azerbaijanis work should become, as it were, small embassies of Azerbaijan. We must show the best features of our people and not succumb to provocations, although sometimes it is very difficult. We need to fight for the opinion of every person - in Russia, in other countries - whether it be a politician at the federal level or an ordinary person, a neighbor in the stairwell. Everyone who knows us should treat us well and be our friends. Then the attitude towards Azerbaijan will be appropriate.

The main goal of a home menu in the East is to feed a large family well on a very modest budget.

A culinary writer, a connoisseur of oriental cuisine and the author of the book "Kazan, barbecue and other male pleasures" told us about the principles of proper nutrition and Central Asian traditions of economy.

- In Russian cuisine, cutting costs in the field of cooking usually comes down to reducing the amount of meat and fruits - seasonal vegetables, cereals, bread begin to dominate in the diet ... And how do they reduce the cost of food in the East?

Thank God, during my life in Uzbekistan, I never thought about how to cut costs. On the contrary, for a long time I was looking for ways to make our diet more diverse, and was ready to bear the increasing costs of buying food. First of all, this happened because the Uzbek cuisine is based on a rather economical consumption of products and their full use. The main goal of the home menu is to feed a large large family well and rationally with a very modest budget.

- And how did it happen in practice?

In Uzbekistan, many families cooked, spending meat very sparingly, and sometimes doing without it at all - even in pilaf. At the same time, root crops, vegetables and cereals have always played an important role in nutrition. And, I can tell you, the amount of meat in Uzbek dishes does not greatly affect their final taste. But the skillful use of the simplest products, when the chef does not spare his time for cooking, leads to amazing results. Dishes for which pennies are spent turn out to be no less tasty than food from the most pompous restaurants. Remember the surprise of tourists who visited Central Asia: their main impression is a very cheap and tasty public catering. In the same way, Uzbeks cook at home, and even more economically than in public catering. Poor people eat more bread - sometimes with fruits, and sometimes with dairy products, since tandoors - ovens for baking bread - were in every yard and every family tried to have their own milk from their own cow. In general, a hot cake and a cup of cool sour milk is a good breakfast, and dried fruits served with tea are much healthier than any sweets.

- In your book, you write about dishes that are not quite everyday - different types of pilaf, dishes on the grill ... Today, for many people, the selected products necessary for their preparation will become inaccessible. Maybe give some practical recommendations on how to cook something bright, tasty in oriental style from inexpensive products?

Yes, festive dishes have become the symbols of my book. And saving on a holiday is a bad form. Therefore, I urged to generously lay meat, use fat tail fat, and not vegetable oil, persuaded me to buy the best varieties of rice. And in general, I did not set myself the task of writing a documentary portrait of Uzbek cuisine at the beginning of the 21st century, rather the opposite - I tried to sing a certain ideal.

Biography of Stalik Khankishiev

But it is strange to me that many, while reading my book, did not notice that next to the holiday there is also everyday life: the dishes are very simple and very economical. Probably, they seemed to readers as tasty as pilaf and barbecue, so not everyone recognized that they were made from very simple and inexpensive products.

- For example?

Well, judge for yourself, the average-priced meat in many dishes is balanced by cheap potatoes, while in others, several kilograms of cereals, beans and vegetables go per kilogram of meat. As a result, the food turns out to be a full cauldron - enough to feed a large family and invite guests. After all, chicken skewers cost the same as chicken dipped in mayonnaise, just the result is different in taste. I think that eating sparingly in no way means eating tasteless.

- What advice of a general nature could you give to people who today are forced to make do with simple products, but are accustomed to tasty, unbanal food, cooked correctly and with knowledge of the matter?

First of all, I would like to ask all readers to save on anything other than food. Even if it seems impossible, then you should replace part of the costs ... with your own labor. Well, nothing, you have been eating in cafes and restaurants for the last 5-6 years, and now let's stand at the stove and cook the same at home. Labor and time? Yes, but you will get good food for 5-6 times cheaper!

Isn't this economy?

- And how can this be organized purely technically? Many today simply do not have time for full-fledged cooking at home ...

First of all, it must be understood that now not only the mother of the family, but also its head and children should take care of cooking. It will actually take a little more time. But the benefit will be expressed not only in money - listen to me, and you will understand everything. It makes sense to optimize purchases. It is necessary to buy products not every day, but to buy them once a week, and for some long-term storage products it is worth going to large stores or wholesale markets. Every day you should buy only fresh bread and some little things. Without expensive wine, your health will not suffer, but the budget will save a lot. Yes, and you yourself have long been going to start a healthy lifestyle, I know.

- What products, in your opinion, can be painlessly abandoned in the first place?

I would do without expensive imported vegetables, fruits and exotic seafood. Their price includes high transportation costs, considerable profits of resellers and sellers. Did you manage before without strawberries in January and oysters without regard to the season, all year round? As for vitamins, there are no less of them in sauerkraut. And fermenting a barrel of cabbage is noticeably cheaper than buying a couple of langoustines.

- And what else from what has become familiar to us, in your opinion, can be painlessly subjected to sequestration?

Do not buy cut expensive meat or individual "spare parts" from chickens, give up fish cuts. Buy several kilograms of the simplest meat at once, a couple of poultry carcasses, fresh fish and take everything apart at home. You will get several servings for frying, something for stewing, something for broth.

That's great: immediately put the broths to boil. When they have cooled, they can be poured into plastic bags and frozen - their quality will not suffer from this. Any day you just heat up the broth, add noodles, cereals or vegetables to it and get a wonderful soup with a cost that tends to zero. Some products will have to be frozen, but don't be discouraged. Once frozen and gradually, in the plus chamber of the refrigerator, defrosted meat is only slightly inferior to steamed meat. Accept it - it's still better than eating sausage instead of meat, and sausages instead of chicken. By the way, I would also refuse all kinds of meat-packing products. I swear, a piece of meat stuffed with garlic, bacon, rubbed with spices and baked in the oven is much tastier than any sausages. And what about boiled pork, homemade rolls, galantines, aspic, aspic? To be honest, without soy and any additives, then all of them will come out much cheaper than purchased. And most importantly, it's tastier and healthier.

- In recent years, there has been a lot of talk about the fact that among urban residents overeating has become almost a mass ailment. Maybe to save money, we should just eat less?

Yes, in fact, urban residents do not need so many calories to maintain life. We do not freeze and do not waste energy on heating our body, we almost do not work physically, we move little. But the fact is that, in addition to calories, vitamins also come into our body with food. By reducing the diet, we reduce the intake of vitamins and minerals. But this can lead to serious health problems, such that the savings will result in the cost of doctors. Trying to compensate for the lack of vitamins and minerals with pills and dietary supplements is fundamentally wrong. Firstly, vitamins from pills are absorbed much worse than from good food, and secondly ... you again become victims of business. Just if earlier foreign manufacturers and sellers of imported “food products” made money on you, now, I ask you, do not become dependent on pharmacists and doctors.

- Well, dreams of losing weight in connection with the crisis were not destined to come true?

Well, since I almost persuaded you to give up all unnecessary and expensive overseas temptations (since they do not want to buy our oil at a high price), it remains for me to persuade you about the smallest thing - do not try to lose weight by restricting yourself in nutrition. You will lose weight without that: the bustle in the kitchen requires quite a lot of energy, and as a result of kitchen work, strengthening family ties and the natural loss of calories in the most pleasant way: after dinner, before breakfast and after dinner. At the same time, correct the demographic statistics!

Ingredients: lamb or beef, black pepper,

zira, coriander, salt, onion juice, mineral water, onion, herbs, grains

pomegranate, tomatoes.

Cut the meat into pieces for barbecue.

Stalik Khankishiyev: “The sizes of meat pieces directly

depends on what kind of meat it is. If you have lamb, if you have young

lamb, this meat will cook very quickly. Hence and cut it

can be smaller. And if you have meat that needs to be cooked like

follows, then it must be cut into larger pieces.

We will grind the necessary spices for barbecue in a mortar.

Stalik Khankishiyev: “Some people think that in barbecue

main spices. I also love spices, but I only take

pepper, a little cumin and a little coriander. But I have one

secret. Sense and rub I spices just before marinating

meat, then the smell comes from them, then they give taste. And the crushed ones will stand

spices for a day or two, and that’s it, not at all.”

Sprinkle the meat with the mashed spice mix and season with salt.

Stalik Khankishiyev: “The amount of salt is also very important

moment. For two kilograms of meat, I take a little less than a tablespoon

salt."

Let's prepare the marinade.

Stalik Khankishiev

Pour a jug of onion juice and a jug of mineral water into a dish with barbecue.

Stalik Khankishiyev: “In order to make barbecue

soft, I have two secret ingredients - onion juice and mineral water.

I passed the onion through a meat grinder and then strained the onion juice from it. AND

I add mineral water because highly carbonated mineral water

softens the meat. Do these bubbles affect

the mineral composition affects, but it is so, we must use it. ”

While the meat is marinating, heat the cauldron strongly so that the meat sticks to the walls. Stick the pieces of barbecue to the walls of the cauldron.

Stalik Khankishiyev: “The marinade must be drained and properly

heat up the pot. Warm up to such an extent that a piece of meat to it

stuck. The cauldron is so hot that when the meat touches it, it

hisses, and all that moisture comes out of it, with which it was saturated in

marinade."

When all the pieces of meat are distributed over the cauldron, close it with a lid and leave the meat to cook.

Stalik Khankishiyev: “There will be the same taste and smell that

usually rises above the grill. After 30 minutes, the pieces of meat will start

fall off the walls of the cauldron and fall down. By that time at the bottom of the cauldron

the juice will collect, the melted fat will collect, and the meat there

get ready. That’s it, you don’t need to do anything, it remains only to prepare the dish!

Open the lid of the cauldron and put the meat on a dish for serving.

Stalik Khankishiyev: “It smells so bad that it’s impossible to resist.

I feel in my heart that it's ready! It remains only to mix with the resulting sauce.

Serve on a dish that is garnished, for example, only with tomatoes.

Decorate the dish with a mixture of onions and herbs and pomegranate seeds.

Stalik Khankishiyev: “Well, does it look like barbecue? A barbecue

not served without onions. Be sure to sprinkle with onions mixed with herbs. And

You know what, some people spray vinegar on those onions. But I think if you want

sourness, it’s better than a pomegranate seed, you just can’t think of anything. Ready

kebab, ready-kazan-kebab!

Bon appetit!".

Other recipes in the "Shashlik" section:

  1. 07/18/13 Delicate barbecue and barbecue - barbecue, barbecue, meat, marinade, sauce, skewer, recipe, fish
  2. 18.07.13 CORRECT SHASHLIK
  3. 07/18/13 How to cook pork skewers. Delicious kebab of lamb, chicken.
  4. 07/18/13 Traditional Uzbek barbecue, Gijduvan barbecue
  5. 07/16/13 How to cook the right barbecue?
  6. 16.07.13 Shish kebab in a cauldron from Stalik Khankishiyev

Jump: 010203040506070809

On the essence of the term "guest worker".
Who is this person? The one who came for a short time to earn extra money.

But… I did not come to Moscow, I returned to the capital of my Motherland.
How long?
I think for a very long time.

Stalik Khankishiev - biography, photos, personal life, recipes, videos and latest news

As they say in the East, "you can only be a guest for the first three days." Well, now, three days have expired last year and, therefore, in the future, you can not consider me a guest and you should no longer extend the laws of your hospitality to me. Thank you! 🙂

Earn extra money?
Sorry, but for those who are seriously interested in this (or rather, those whose interests are limited by such), I can say that for now I live mainly on a fee from a book you know. And I did this work while living in Fergana. That is, now I, in fact, live earned by my previous work in Uzbekistan.
Besides, I had no economic reasons to leave Uzbekistan. In material terms, we have always lived very well. Whether it was easy or very difficult, we lived much better than everyone else. How many of you are visited by housekeepers, gardeners and drivers? Well, and to those to whom they come, do thoughts come along with them that you need to leave your big and beautiful house and go somewhere to earn extra money?

As for my work as the editor-in-chief of the site gurman.tv, now I can tell you something that was previously hidden.
This project was a trial balloon in a much larger undertaking. Alas, it didn't work out. It wasn't the project that failed, not the site itself, but a larger undertaking. I don’t think that anyone will be surprised by my story about what exactly didn’t work out there and why, especially since it was not my business, but a person known to you, and I was just invited to participate in the creation of the site with the promise of some prospects in a big deal.
Talk about money? Well, those who are interested can calculate for themselves how much I could get there. And everyone else will understand that I did not go there for the sake of money.
To tell the truth, I have always been interested in creative work, and activities on a schedule and outside the creative field are boring. And here, it is clear that I could not refuse the video content filmed before me, and I myself could not shoot anything new, except for myself, my beloved. But filming yourself, cooking, filming and photographing, editing and processing - all this took a terrible amount of time, and there was little sense from it on the site. I invited people from outside, from LiveJournal, etc., to post their materials on the site. It became more interesting, but what was my role in this? Find and agree? Well, when I saw that on this very site I was becoming more and more an administrator, a technical worker, but not a "creative unit", I left there.
Yes, but it happened back in mid-May. But, in order not to let another person you know down, I left quite a lot of my recipes and photos on the site, which appeared there for almost three more months, to give the impression that Stalik continues to participate in the project.
Do you understand? It was interesting - I worked, it became boring - I left. Thank God as long as He allows me to feel free enough to make such elementary decisions. / The fact that the big deal would not take place became clear much later than my departure, i.e. one is not a reason for the other.

So what else?
My future plans?
Why tell everyone about it all at once?
I will tell everyone at once only the main thing: everything is fine, but it will be very good.

If I want, I think that it’s better for me, I’ll return to Uzbekistan, if I want, I’ll stay here. And it's never too late to go live anywhere in the world. Is it true?
But now I'm very interested here in Moscow. Here and now there is a lot of interesting things going on in gastronomic terms. There are a lot of my friends here, old and new, I'm interested in live communication with them. There are many interesting people here, and I am interesting to many. This is the main reason for my decision to live in Moscow.
And money? Well, I've been chasing them for the first half of my life. Let them chase after me now.

So, who is the migrant worker here? It seems that many "native Muscovites" are more guest workers in their own city than I am.

PS Excuse me, all those for whom the main thing is not a stamp in the passport or the fifth column, coupled with the foreskin. I didn't mean to offend you.



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Stars under hypnosis and quackery / Isa Bagirov and Channel 1 in trance-Mikhail Lidin
⇒ "I never believed in such shows, it is impossible to put a person into a hypnotic state. Shooting such videos deceive viewers.

Khankishiev, Stalik

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Cooking right on the table

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"What shish kebab can be from chicken?!" I have heard it many times. You know, no matter how many times you hear it, one answer will be enough.

Moreover, I will not answer the indignation of the masses, but the question "what kind of barbecue." And I also want to answer the unasked question "How to cook chicken skewers so that eaters, after finishing the kebab, bite each other's fingers, as a token of love for this magnificent dish.

But here's the thing: I'm used to calling a spade a spade. Chicken means chicken, and its place is in the broth, or in a dish that should be stewed for a long time. And for a barbecue ... of course, chickens! You can also take it in the supermarket, where they are broiler, designed specifically for quick frying, grown according to the quick-quick method, which means they are cheap, and each weighs one and a half kilograms. You can even take separate chicken (chicken, sorry) breasts - it will be even easier.
And it will be tastier to buy those brothers of supermarket chickens who are lucky to gain only 400-500 grams of weight in the same few weeks of life. Here they are - inconspicuous, blue, however, the price is no less than the big and smooth ones in the supermarket. But the difference in weight and appearance is our price for their taste. Such chickens have a taste, I report, and the taste is not bad.
But there is something to add to this taste.
For example, how do you, excuse me for asking, eat oranges? What do you do with zest? Not with the peel, but with the zest, which can become a wonderful seasoning, or even a full-fledged ingredient in other dishes? I'm asking because I want to ask you to peel oranges first with a vegetable peeler, and then peel or squeeze the juice out of them. The zest will come in handy!
Here, the zest of one orange, half a small head of garlic, half an onion, three lemons, but not so big, but a couple of them were enough, a little good vegetable oil, a little more butter, a little sour cream (and say thank you for not strained yogurt ) and ... an infusion of real saffron, which I don’t know what to replace. Irreplaceable infusion of saffron, amen!

Zest, coarse salt, black peppercorns in a mortar and grind into powder with a festive smell.
Dice onion, a few cloves of garlic, vegetable oil, sour cream, part of the saffron infusion and lemon juice, beat with a blender into a homogeneous mass. Adjust the amount of lemon juice by taking a sample, I ask you. It doesn’t need to be too sour - sour cream is also sour, you know?
If the taste and aroma of the marinade causes an acute desire to eat it immediately, with plain bread, then refrain - smear pieces of chicken with it and place the dishes with them in a cold place for six to eight hours. Well, maybe for a couple of hours, okay, if you only have chicken breasts, and even those without chicken skin.
Why are they tearing it all off, I do not understand!

I know what plans are born in your heads at the sight of so much marinade.

I warn you: don't dare! To lubricate the chicken during frying, we will now make another sauce.
Dilute the rest of the saffron infusion with lemon juice and put a few pieces of butter in it. It really doesn't look like sauce, does it? No problem, read on!

When stringing chickens onto skewers, try to string different parts onto different skewers. They are fried in different ways, different times, and even better at different temperatures. Well, it should be borne in mind that the heat passes through the ribs and thighs more slowly, such parts of the carcasses should be fried longer.
Those little chickens I cut into quarters each, legs and thighs one way and wing breasts the other. If they were larger, the division into parts would be more detailed. And with this size, it will do.
Put the cup with sauce for lubrication closer to the heat - let it begin to warm up.
Turned over for the first time, and let's lubricate. But I'll tell the truth: I gaped, turned it over too late! There shouldn't have been any flare-ups. And as soon as the marinade dried up from the side of the coals, it was immediately necessary to turn over and grease with saffron, lemon juice and melting butter.

Never once during frying pieces of shish kebab should not dry out, not even once!
I’ll say right away: that’s why the frying process takes a little longer than it could turn out “dry”. I will also say: there will be a lot of smoke. And the marinade drips into the coals, and the oil flows down and drips into the same place, and everything smokes, smokes, smokes. For the taste of barbecue, this is good, but for the one who stands at the barbecue - not so much. Either place the brazier so that the smoke blows somewhere to the neighbors, and not in your face, or build a normal brazier, where the smoke itself goes where it should - directly into the sky, in an even, thick column.

I beg you, do not serve any sauces for this barbecue. Give greens, lettuce leaves, fresh vegetables, rice - folding pilaf or even milk pilaf.
If you still don’t know how to cook milk pilaf, then please look at one of the posts that I wrote at the beginning of this January while you were resting - there is a table of contents and there is more than a detailed recipe for this pilaf.

In the meantime, enjoy your meal and thank you for your attention if you read to the end.
If you want to thank me for the work, then the best gratitude from your respected side will be ... refraining from drooling in the comments. Well, it’s true, dear readers, it’s hard for me to sigh for so many years from such amazing uniformity.

By the way, if you like active and extreme recreation, then this useful information is for you! Take a look at the site using the link and read about motorcycle tours, about how you can spend your vacation with benefit and pleasure, look at the world from a different angle and test yourself for endurance.

Home / SECOND COURSES

Do you know how they cook kebab potatoes there, in Azerbaijan? Take a good new potato, very well suited for grilling. It is cut into slices, strung on a skewer and roasted over coals.

What is the result? Outside, the potato rings turn out to be slightly burnt, reminiscent of potatoes baked in coals. In the middle, the potatoes are very good - crumbly, fragrant, "smoky"! And closer to the skewer, in the middle, it usually remains slightly damp.
Do you like raw, undercooked potatoes? That's what I don't like. Therefore, I decided that I would cook such potatoes differently.
First, I remembered that potatoes in lard are very tasty.
Secondly, it was necessary to do something with the uniformity of baking.
Thirdly, it was impossible to lose the charm, conciseness and charm of this dish.
A very simple solution for all tasks at the same time was found somehow by itself.

Products:

1. Potato
2. Salo

How to cook potatoes with bacon on the grill:

Step by step recipe with photo:

1. Well, cut the potatoes into slices of 4-5 mm thick. If the potato is young (and it seems that it doesn’t make sense to cook such a kebab from another), then it’s enough just to wash it before cutting it, but, of course, you don’t need to peel it. And between the slices ... can you cut the fat thinly? If you can, then everything will work out for you!

2. Then everything is very simple. If you took salted pork fat, then just cut it and try it - if it is quite salty, then this salt is enough. No - salt a little, but not now, but later, when you assemble the kebab on a skewer.


3. Do you know how best to string? We collected a pyramid - lard-potato-lard-potato, put it on the board, and pierce it with a skewer from above until the skewer rests on the board. So less likely to hurt your hand with a skewer. We carefully moved the structure to the handle of the skewer, trying to keep the shape of the potato, and now the next half of the potato in the same way. And now, if you took not pork, but tail fat, add salt, if you want - pepper, and if you want, then sprinkle with cumin, otherwise you can imagine yourself as a “chef of European cuisine” and add rosemary with garlic or thyme. Everything, it's done.


4. Wrap the kebab in foil, fasten the ends so that nothing flows out onto the coals. Twenty minutes, no less.


5. Take your time - let the fat melt, let the potatoes steam, cook, soften, and when the aroma from the fat with potatoes begins to break through the cracks in the foil, unfold, remove the foil and put the skewers on the coals again.


6. Now, already hot, almost ready potatoes will brown in a matter of minutes, the fat will turn into our favorite roasts and all that remains is to serve immediately with the words:
- Wonder, lads, how do Uzbeks grease potatoes with lard! :)


Bon appetit!

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01.02.2018

Stalik Khankishiev
Khankishiev Stanislav Guseinovich

Russian Culinary

TV presenter

Photographer

Stanislav Khankishiev, Stalik, was born on February 2, 1962 in the city of Fevgana, Republic of Uzbekistan. He lived his childhood and youth in Uzbekistan. After the collapse of the USSR, he was engaged in small business, selling household appliances. Cooking became his passion. After the advent of the Internet, Stalik began to upload texts and photos of his recipes. Most often, he turns to his native, oriental cuisine. The most "delicious" recipes are lamb dishes: pilaf, barbecue, lagman.

His articles gained popularity, and soon Stalik was invited by the Moscow publishing house "KoLibri" to publish the first book of his original recipes, which was published under the title "Kazan, barbecue and other male pleasures" in 2006.

After the success of the book, Khankishiev was invited to television to take part in the program “Dinner Party”. Then an offer was made to host the program “Nezhenskoe delo” on the small cable channel Amusement Park. Since 2011, he began performing with a heading in the program “Country Answer” on NTV.

In 2010, a new book "Kazan, ram and dastarkhan" was published, which was highly appreciated by readers and received the first prize in the book competition "Gourmand World Cookbook Awards" in France as "The best book of 2012 about national cuisine".

In 2013, the Astrel publishing house published Khankishiyev's book Mangal, which won the Gourmand World Cookbook Awards in Beijing as the best book by a European TV presenter.

In 2014 and 2015, the same publishing house published the books “Kazan. Culinary Tutorial" and "Pilaf. Culinary Research" respectively. They were awarded the "Gourmand World Cookbook Awards" in Beijing in the nominations "Best book by a European TV presenter" and "Great Silk Road" at the international competition "Gourmand World Cookbook Awards".

The success of Stalik Khankishiev's books is very impressive, although many attribute it to successful PR promotion, in particular, with the impressive efforts of the AST publishing house.

In addition to publishing books and participating in television programs, Stalik Khankishiev is a very popular blogger known for his explosive temper. He often becomes a participant in scandalous stories. One of the most notable was a quarrel with Khakim Ganiev, a former friend of Khankishiyev from Fergana. A money debt that was not repaid on time turned into a major scandal that has been discussed on the Internet for more than a year.

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One question has been bothering me for a long time. Many here do not like bloggers who close comments or use grassroots vocabulary, provocations or constant intrusive advertising with a bunch of clickable links.

But why people hate Stalik to such an extent remains a mystery to me. It does not advertise or sell scooters or bicycles. He does not impose on you the services of a paid plastic surgery clinic. He does not write (unlike me) posts about the fact that only snobs and fools eat jamon. In his assessment, he is quite reasonable and tactful, shares interesting and useful information...

To whom he crossed the road and why this nice man, who has a rare talent, causes so much aggression in people - I don’t understand ... Tell me, how do you personally feel about Stalik?

Commentators are divided:

russler888 thinks that it is not necessary for everyone to climb with their opinion:

His recipes are excellent, he is a real pro. If someone does not like him or his manner of communication, then do not interfere with your comments and that's it. Just use his advice, no one forces you to comment.

cinecon considers Stalik the most ordinary cook, but a brilliant photographer:

What talent are you talking about? If you are talking about the talent of a cook, then this is a profound delusion. The cook from him is very mediocre, he regularly contradicts himself. It is necessary to extinguish the coals, when the fat burns, then it is not necessary. Either you need to marinate the kebab in vinegar, then you don’t, etc. His favorite topics are pilaf and kebabs, but what if there are no other dishes? In villas near Moscow, Uzbek-Tajik au pairs on these topics will give Stalik 100 handicap points. And even in these topics, he cuts into the bar. He never described the technology of caramelization of shish kebab, which any Abkhaz barbecue man knows from childhood. Really difficult topics. for example, cooking boiled pork from a 5-7 kilogram ham, or roasting a leg of lamb in 4-5 kilos, he does not consider at all. He hangs culinary show-offs exclusively in the household plane, at home in the kitchen on his knee, but he definitely won’t be able to feed a reception for 300 people in 15-20 minutes. That is why investors do not want to open a restaurant “under it”, it will not pull.

But Stalik is really good at photography. He's got some real talent here. Graduates of the operator from VGIK can envy. The sense of volume, composition, color and light - everything is almost flawless. This is not a compliment, this is a statement. But alas, it is impossible to feed with the help of photographs. And it’s very sad that Stalik is an inveterate Russophobe, when he starts writing about economics or politics (and whether these are his topics), dislike in Russia and the Russian people is rushing out of him.

artemurubkov I am sure that he has every right to give advice, and Stalik is obliged to listen to them:

I emphasize that my principle is to be polite and not offend people until the first rude answer. I commented to him in the spirit of “Why did you attack them like that? People are people, and your creativity, like art, can be much higher than what people have to cook for themselves. And people need illusions to make it easier to experience the difference.”

As a result, I got a comment ban from him with an answer like “You are too young to teach me! And even after years you will be uninteresting to me. I think most people who are dissatisfied with him have faced a similar biased bad attitude towards themselves ...

Stalik Khankishiev is a well-known author of cookery books, TV presenter and blogger. His books are not just collections of recipes, they are a vivid introduction to the culinary art of different countries, their culture, an easy and fun adventure in the world of cooking. His execution of traditional recipes is distinguished by simplicity and elegance.

Childhood and youth

Stanislav Guseinovich Khankishiev was born into the family of a teacher at a polytechnic institute, an Azerbaijani by nationality, and a German woman on February 2, 1962 in the Uzbek SSR, in the city of Fergana. He lived his childhood and youth in Uzbekistan. After the collapse of the USSR, he was engaged in small business - he traded in household appliances. Despite his origins, Stalik considers Russian to be his native language. He speaks Azerbaijani and Uzbek superficially.

Cooking is his hobby, which at one time changed the biography of Khankishiev. After the advent of the Internet, Stalik began to post texts and photos of his recipes. Most often, he refers to his native oriental cuisine. The most "delicious" recipes are lamb dishes: pilaf, barbecue, lagman.

Creativity and cooking

His articles gained popularity, and soon Stalik was invited by the Moscow publishing house "KoLibri" to publish the first book of original recipes, which was published under the title "Kazan, barbecue and other male pleasures" in 2006.


Presenting the book at the Moscow International Book Fair, Stalik Khankishiev invited readers to take part in the preparation of a branded pilaf, which immediately aroused genuine interest in the publication from the public.

After the success of the book, Khankishiev was invited to appear on television in the program "Dinner Party". Then an offer was made to conduct the program “Nezhenskoe delo” on the cable channel “Amusement Park”. Since 2011, he began performing with a heading in the program “Country Answer” on NTV. Among the programs in which Stalik Khankishiev participated are the show "Split Personality" on the iTV channel and broadcasts on "Echo of Moscow".

Stalik Khankishiyev prepares shish kebab - "Dachny otvet"

Stalik introduces the audience to the peculiarities of cooking Uzbek pilaf, offering two options - in Fergana and in Samarkand. The first version of a delicious dish is different in that small pieces of lamb are beaten off before cooking with a hammer, while for the second option large pieces of meat are selected. But according to the culinary specialist, pilaf is cooked without anything, but not without fire. Stalik also introduced viewers to the preparation of Iranian pilaf, a feature of which is the use of milk.

Stalik Khankishiev - stuffed cabbage rolls and peppers

Since Stalik calls himself the heir of two peoples - Azerbaijani and Uzbek, he absorbed the features of Central Asian and Caucasian cuisines. The cook skillfully prepares shish kebabs. He offers viewers of his television column 15 options for preparing their favorite weekend meal. These are grilled lamb, marbled beef and even pork neck. As exotic recipes, Stalik suggests trying pre-pickled sterlet, stuffed vegetables and even lamb eggs.

From the pages of bright publications with colorful mouth-watering photos, the cook introduces readers to the secrets of cooking lamb loin, basma, cabbage rolls, kharcho soups with Caucasian adjika.


In 2010, a new book "Kazan, ram and dastarkhan" (Publishing house "Corpus, Astrel") was published, which was highly appreciated by readers and received the first prize in the book competition "Gourmand World Cookbook Awards" in France as "The best book of 2012 about national cuisine ". This time, the culinary specialist presented the edition at the Zafferano restaurant in the capital. The meeting was attended by show business stars, entrepreneurs, diplomats and reporters, which had a positive effect on the author's image.

In 2013, the Astrel publishing house published the book Mangal, which became the winner of the Gourmand World Cookbook Awards in Beijing as the Best Book of a European TV Host.


Stalik Khankishiev - author of the books "Kazan, barbecue and other male pleasures"

In 2014 and 2015, the same publishing house published the books “Kazan. Culinary Tutorial" and "Pilaf. Culinary Research" respectively. They won the Gourmand World Cookbook Awards in Beijing in the Best Book of a European TV Host nomination and in the Great Silk Road nomination at the Gourmand World Cookbook Awards international competition.

The success of Stalik Khankishiev's books is impressive, although many attribute it to successful PR promotion with the impressive efforts of the AST publishing house. The popularity of books is influenced by the fact that the author announces their release from the pages of social networks. Accounts with Stalik Khankishiev operate in "Instagram" , "Twitter" and Facebook, there is a personal site.

Stalik Khankishiev - plov

In addition to publishing books and participating in television programs, Stalik Khankishiev is a popular blogger known for his explosive temper. He often becomes a participant in scandalous situations. One of the most notable was a quarrel with Khakim Ganiev, a former friend of Khankishiyev from Fergana. A money debt that was not repaid in time turned into a scandal that has been discussed on the Internet for more than a year.

The writer also distinguished himself in conflict with. In his blog, he criticized Navalny for video shooting from a hang glider of country houses of those in power, recognizing in one of the mansions the house of his friend, who has nothing to do with power.


In July 2016, another scandal erupted on the Internet. This time, Stalik Khankishiyev criticized the famous culinary blogger Druzhe Oblomov () on YouTube. It all started after the release on July 5, 2016 of the video “Lyulya-kebab. In a blender or hatchets? Kurdyuk or onion?”, where, in his playful manner, Druzhe Oblomov talks about preparing minced meat for kebab in an unconventional way (using a blender).

Such “blasphemy” caused indignation among the venerable culinary specialist Stalik, who burst into an angry denunciation of the violation of the canons of Central Asian cuisine on his official LiveJournal page, where he used phrases like “Using a blender to chop meat is simply a scam”. This caused a storm of indignation among Druzhe Oblomov's subscribers.


Glorious friend Oblomov (on the right)

Note that Oblomov, in turn, reacted respectfully to the criticism of the “master”:

“Stalik, you are just a holy man. If I, from the height of your experience and your years, saw my videos on YouTube (with all the jambs, mistakes, outright profanity), I would certainly not be shy in expressions.

Personal life

Stalik Khankishiyev sparingly comments on his personal life. It is known that the cook is married. He has a daughter Karina. Not so long ago, the Internet was excited by the frank story of a famous culinary specialist about the tragedy in his family. While pregnant, Karina learned that she had breast cancer. The diagnosis was delayed, so the disease was detected already at the third stage.

Karina was cured at the 62nd oncological hospital in Moscow. Stalik thanked the doctors from the bottom of his heart for saving the lives of his daughter and grandson. By the will of fate, he became associated with the 62nd hospital and, as a public person, could not ignore its problems.


In 2017, Stalik Khankishiyev wrote a number of articles about corruption in medicine. In addition, Khankishiyev is waging a “war” with Moscow officials on his blog. We are talking about his suspicions of fraud related to the purchase of drugs for cancer patients and tenders for the purchase of medical equipment.

Today, Stalik Khankishiyev is not just a TV presenter of programs about delicious food. He, using his wide popularity, tries to convey problems to the public and help if he can.


Most of the time Stalik spends in a country mansion, where he loves to meet guests with his wife. The kitchen, which occupies the main place in the house, was built by the culinary specialist according to his own project. Here, Khankishiev has an arch-type fireplace with a built-in cauldron on one side and a wood-burning stove on the other, which sometimes turns into an additional work surface. Behind the first fireplace is the second - with a barbecue grill. Ovens and other paraphernalia of a modern kitchen are also located here.

Stalik Khankishiev now

Now the culinary specialist is holding a competition for the best preparation of a Central Asian dish. The event was initiated by Stalik Khankishiev together with the Embassy of the Republic of Uzbekistan in Moscow and Uzbekistan Airways.


The competition involves people of non-eastern nationalities who must post a video on the Internet with a step-by-step preparation of an Uzbek dish. The declared prize is a tour of the cities of Uzbekistan and acquaintance with the local cuisine. The duration of the event is three months from the end of June 2018.

Bibliography

  • 2006 - "Kazan, barbecue and other male pleasures"
  • 2010 - "Kazan, ram and dastarkhan"
  • 2012 - "Bazaar, cauldron and dastarkhan"
  • 2013 - "Mangal"
  • 2014 – “Kazan. Culinary Tutorial»
  • 2015 - "Pilaf. Culinary Research"