KABOB

Kabob is considered a delicacy. If you're served kabob at a friend's house, know that you're being treated like royalty. Kabob is meat that has been stewed in a unique way to give it a unique flavor, especially in the Pamirs, where it is usually made from venison or yak meat. Onions, ghee or vegetable oil, various species, such as pepper, cumin, ground cilantro seeds, salt, and herbs, green onions, dill, and so on, are among the other ingredients.

The best kabob, according to Pamiris, is prepared outside, usually high in the mountains, where people go for a picnic with family or friends. The meat, as well as the bones, are chopped up by the chef. It's then seasoned with ground pepper and salt before being fried until golden brown in fat or oil at 350°F. Add the onion, cut into rounds, and fry for 7-10 minutes, stirring occasionally. Finally, water is added, and the deg is covered tightly and left to simmer until the meat is tender over a low heat.

The kabob is served on a large plate once it is ready. The meat juices are poured over it, and ground black pepper and chopped herbs are sprinkled on top. To accompany the delicious Pamir kabob, a vegetable salad and fresh bread are served.