Lyulya kebab

Lyulya kebab or lule kebab is a type of kebab cooked on skewers. It is made from minced meat. It is a specialty of Armenian cuisine,[1][2] Azerbaijan,[3][4] and other countries in Caucasia, the Middle East, and Central Asia.

Lyulya kebab
Azerbaijani lyulya kebab.jpg
Lyulya kebab served in lavash, and with fried tomatoes, pomegranate grains, onion and lemon pieces.
Alternative namesLule kebab
CourseMain course
Region or stateCaucasia, Middle East, Central Asia
Serving temperatureHot
Main ingredientsLamb and mutton, onion

IngredientsEdit

PreparationEdit

 
Lyulya kebab

The soft portion of the mutton is ground with onion using a meat grinder and mixed with pepper and salt. There should be 400 grams of onion in per 1 kilogram of minced meat. This ratio is followed, to make it stay on the skewer. The meat mash is mixed well and stored in a cold for an hour.[5] Later the mince is extracted from the refrigerator and is mixed well. The mince is wrapped around the skewer.[6] The mince gets slightly long form on a slightly wide skewer. Then it gets fried on coal barbecue, called a mangal. It’s cooked for 10-15 minutes.[7] The kebab is served between the lavash. Sprinkling sumac on it is optional.

See alsoEdit

ReferencesEdit

  1. ^ Julian, Sheryl (23 September 2014). "Noor's Armenian specialties are made with care". The Boston Globe. Retrieved 2019-07-20.
  2. ^ Drescher, Stephanie; Schulz, Daniela (24 May 2017). "Lule kebab, Armenia". Deutsche Welle. Retrieved 2019-07-20.
  3. ^ "Explore amazing diversity of Azerbaijani food". AzerNews. 29 August 2018. Retrieved 2019-12-25.
  4. ^ Jacob, Jeanne; Ashkenazi, Michael (2006). The World Cookbook for Students. Greenwood Publishing Group. ISBN 978-0-313-33454-2 – via Google Books.
  5. ^ "Люля-кебаб по-азербайджански (рецепт 1)" (in Russian). aif.ru. Retrieved 24 February 2018.
  6. ^ "Lülə kabab resepti" (in Azerbaijani). dadli.az. Retrieved 12 February 2018.
  7. ^ "Lülə-kabab" (in Azerbaijani). berde.dream-test.com. Archived from the original on 12 February 2018. Retrieved 12 February 2018.