Chislic: Awesome, Disgusting, or What the Heck Is Chislic?
If you're like me, you've never heard of chislic. Don't feel bad. I polled 20 people here at work and TWO knew/had eaten chislic. I didn't know about it until I ran across the word this morning. What is it?
Basically, it's deep friend meat cubes. But, from what I'm reading on line and, more importantly, what you're saying on the phone and in FB messages, it. is. amazing!
The word chislic is likely derived from the Turkic word of shashlik or shashlyk, which is cubed meat or liver grilled on a skewer with tomatoes, peppers, and onions. The origin of the word shashlyk is rooted in shish kebab, the Turkish and Arabic words for skewered meats. According to some sources, chislic was introduced into the United States by John Hoellwarth, who immigrated from Crimea to Hutchinson County, South Dakota in the 1870s.
Take your meat cubes (venison, beef, lamb...) and marinate it overnight. One guy says he says he says, "Dark beer is the best way to start!" Then you take the cubed, marinated meat and deep fry it for one minute. No breading. Boom. Done.