Like Alberta, Saskatchewan has a lot of Ukrainian and German
Mennonite immigrants whose cuisines are now popular with everyone.

But they also have a substantial Russian Doukhobor population.
Doukhobors were a persecuted religious minority who Russia exiled
from their homeland in the Ukraine to the Transcaucasian regions
where they encountered Turkish and Persian influenced dishes.
Between 1899 and 1930 they were allowed to leave Russia and many
came to Canada, mainly Saskatchewan where land grants of a quarter
section (160 acres) were still available for $10. They brought
shishliki with them. It's meat (usually lamb) marinated in salt and
onions, skewered and grilled over open coals. Here are two versions
of it:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shashlik Caucasian
 Categories: Grilled, Lamb, Russian, Marinades, Onion
      Yield: 8 Servings
 
      2 lb Boneless lamb; cut into
      2    -inch cubes
      1 c  Cooking oil
      2 ts Lemon juice
      1 ts Salt
      1 ts Pepper
      1    Bay leaf
      1 ts Dillweed
      1    Small clove garlic; minced
      4    Celery tops;coarsely chopped
      3    Tomatoes; quartered
      2    Onions; cut in wedges
      2    Green peppers; cut in
      1    -inch squares
           Hot cooked rice
 
  Place lamb in large bowl or shallow dish. In screw top jar combine
  oil, lemon juice, salt, pepper, bay leaf, dill, garlic, and
  celery. Shake well and pour over the lamb. Cover and marinate in
  refrigerator for 6 to 8 hours or overnight, stirring occasionally.
  On each of 4 long skewers, thread lamb, tomato, onion, and green
  pepper; repeat, using 4-5 cubes of lamb on each skewer. Grill
  shashlik over medium coals 12-16 minutes, turning once. (or, place
  shashlik on rack in shallow baking pan, 4 inches from broiler.
  Broil 10 minutes, turning once, for medium rare.) Brush meat and
  vegetables with additional marinade, if desired. Serve on a bed of
  hot cooked rice. If desired, garnish with fresh dill.
              
  Based on the dish served at the Russian Tea Room

  Posted by: Lisa Hlavaty

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shashlyk (Caucasian Grilled Lamb)
 Categories: Russian, Armenian, Grill, Lamb, Marinades
      Yield: 8 Servings
 
      2 lb Boneless shoulder or leg of
           Lamb, cut into 1-inch cubes
      2 c  Pomegranate juice
    1/4 c  Olive oil
      1 ts Salt
           Freshly ground black pepper
      1    Bay leaf, crushed
      1 ts Crushed thyme
      2    Cloves garlic, crushed
           PLUM SAUCE:
    3/4 lb Fresh plums
      6 tb Pomegranate juice
      2 tb Lemon juice
      3    Cloves garlic
      1 tb Cilantro, chopped
      1 tb Fresh basil, chopped
           Salt and cayenne pepper
 
  The easiest way to juice the pomegranates is to carefully seed
  them and place the seeds into a food processor. Whiz them around
  for a couple of minutes, then thoroughly strain. Bottled
  pomegranate juice is also available in Middle Easters markets,
  but, of course, fresh is always better.
  
  Combine the pomegranate juice, oil, salt, pepper, bay, thyme and
  garlic. Marinate the lamb overnight in this mixture. The next day,
  place the meat on skewers (remembering to soak them in water if
  you're using wooden or bamboo skewers), alternating each cube of
  meat with a slice of onion and/or eggplant. Grill the shashlyk
  over hot coals for 10 minutes. Serve with plum sauce, and with
  plov as a side dish. Serves 6-8, or more if you're preparing a
  multi-course meal.
  
  Plum Sauce:  Place the plums in a saucepan, cover with water and
  bring to a boil. Reduce heat, and simmer until soft, about 6-8
  minutes. Drain, then peel and pit the plums. In a bowl mash the
  plums and then stir in the remaining ingredients. Transfer to a
  saucepan, bring to a boil, then simmer for 20 minutes.
  
  Cool the sauce, then place in a covered container in the
  refrigerator overnight so that the flavors will combine. Serve at
  room temperature.

  From: Brent Thompson To: Chile-Heads List
 
MMMMM


Cheers

Jim


... Saskatchewan is the flattest, wheatiest, squarest province of them all
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