meat eater

Bacon, also barrel - low-salt pork from the carcasses of specially fed young pigs. It is characterized by high caloric content, tenderness, and is well absorbed by the human body.

Shawarma or shawerma (Hebrew: שוארמה‎ - shawarma, Arabic: שאורמה‎ - shahuarma) is a Middle Eastern dish made of meat (chicken, lamb, mutton, less often - pork) roasted on a spit, or falafel wrapped in lavash, less often - in a pita, with the addition of cabbage, fresh cucumber, onion, garlic sauce and, if desired, spices. Used without cutlery.

The very word "shashlyk" in the Russian language turned out to be completely accidental. This is a distorted Crimean Tatar word "shish" - "spit", "shishlyk" - "something on a spit". In Russia, such meat was called "turned" - turned on a spit. In Armenia, shashlik is called "horovats", in Azerbaijan - "kebab", in Turkey - "shish-kebab

A steak is a well-cooked piece of meat, cut from the carcass of a creature across the fibers.

Shashlik - meat, smeared on a wooden vugill, sound like lamb, one of the most ancient herbs in the world. Okrim lamb, shashlik roblyat zі pork, yalovichini, chicken, ribi

Barbecue - This word was first mentioned in 1553 in the book "Chronicle of Peru" by Cies de Leon as Spanish. barbacoa There is an assumption that the term comes from a distorted French phrase barbe à queue — "from muzzle to tail", that is, a carcass roasted whole on a spit or grill.

The homeland of this dish is the East - Iran, Iraq, Lebanon, the Caucasus... It is pointless to look for the country where shashlik first appeared. Even ancient people, having learned how to make fire, were happy to eat meat cooked on a fire. Hundreds of centuries later, hunters and soldiers roasted meat on ramrods from muskets and whistles in the old days

After dinner comes the reckoning.