Russian Life & People Digest
Question by Malika: What is common between the dishes Haggis and Shashlik?
Haggis is traditional food in Scotland. Shashlik is traditional food in former Soviet Union countries.
Answers and Views:
Answer by Genius Cook
Isn’t shashlik a “shish kebab”? If this is the case then the two have nothing in common because haggis is stuffed lamb belly and well, we all know what a kebab is.
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GB says
They both use lamb, usually. Also, both taste great if properly prepared.
Otherwise, they're completely different
Emma says
Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour. It somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Greek cuisine.), sausages and savoury puddings of which it is among the largest types.
As the 2001 English edition of the Larousse Gastronomique puts it, "although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour."
Most modern commercial haggis outside of Scotland is prepared in a casing rather than an actual stomach. There are also meat-free recipes specifically for vegetarians which are designed to taste similar to the meat-based recipes.
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Shashlik or shashlyk is a form of Shish kebab popular throughout the former Soviet Union. Shashlik is generally either beef, pork, or lamb (most often lamb), depending on local preferences or religious observances. These skewers of meat are either all meat, all fat, or alternating pieces of meat and fat.
Meat for Shashlik (as opposed to other forms of Shish kebab) are usually marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegerable juice with the addition of herbs and spices.
While it is not unusual to see shashlik listed on the menu of restaurants, it is more commonly sold by street vendors who roast the skewers over wood, charcoal, or coal. Shashlik is usually cooked on a grill called a mangal.