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Yahnia from snails

  • Snail fillet 200 gr.
  • Aubergine 1-2 pieces.
  • Tomato 2-3 pieces.
  • Sweet pepper 1 piece.
  • Bulb onion 2 pieces.
  • Greens (parsley, basil, mint, oregano)
  • Cayenne pepper or Chili pepper, 1 piece.
  • Garlic 2 cloves
  • Olive oil 100 ml.
  • Butter 50 gr.
  • Sauce «Teriyaki» 30 ml.
  • Black powdered pepper 1 pinch
  • Salt
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Nowadays, Yahnia is a traditional Hungary dish, while it used to be the national Turkish meal. It consisted of meat, vegetables, flavoring herbs, stewed in the broth. Nowadays, yahnia has changed a bit. There is a vegetarian yahnia, however, we want to offer the recipe for the gourmets of extravagant taste.

 

Hungarian snails or Yahnia from snails!

 Traditional recipe of yahnia is taken to cook this dish. We will add piquant taste of snails meat and some Turkish spices. The following ingredients are required:

  • Snail fillet 200 gr.yahnia-from-snails
  • Aubergine 1-2 pieces.
  • Tomato 2-3 pieces.
  • Sweet pepper 1 piece.
  • Bulb onion 2 pieces.
  • Greens (parsley, basil, mint, oregano)
  • Cayenne pepper or Chili pepper, 1 piece.
  • Garlic 2 cloves
  • Olive oil 100 ml.
  • Butter 50 gr.
  • Sauce «Teriyaki» 30 ml.
  • Black powdered pepper 1 pinch
  • Salt

If you do not know how to prepare snails, here is a brief explanation: the fillets of shellfish should be thoroughly rinsed with running, cold water until the water becomes clear. Then pickle them. To do this, place the meat of snails in deep dishes, sprinkle them with salt and black pepper and pour the sauce “Teriyaki”, then leave it in the fridge for 30 minutes.

yahnia-from-snailsIn the meantime, let’s prepare vegetables. To get rid of bitterness, cut it along and sprinkle with salt, and when the vegetable gives the juice, rinse it with cold water. After that, grate the aubergine and sweet pepper into straws; peel off the tomato, having covered it with boiling water, and grate up to the formation of gruel. Finely chop the greens; the amount of mint depends on your taste. Remove seeds from the pepper, clean the garlic from the peel and grind it.

Warm up the olive oil and butter in a frying pan with a thick bottom. Add garlic and cayenne pepper, fry it a bit and extract garlic. Add the aubergine to the resulting garlic-pepper oil, fry for 5-7 minutes, and then add the sweet pepper. Stew for 2-3 more minutes more and add fried tomatoes, salt, chopped greens and keep on low heat until the vegetables are ready. Add marinated snails 2 minutes before the readiness.Serve the warm or cold with a glass of chilled Riesling.

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