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, Azerbaijan, and other countries in Caucasia, the Middle East, and Central Asia.
|Alternative names||Lule kebab|
|Region or state||Caucasia, Middle East, Central Asia|
|Main ingredients||Lamb and mutton, onion|
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. Later the mince is extracted from the refrigerator and is mixed well. The mince is wrapped around the skewer. 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. The kebab is served between the lavash. Sprinkling sumac on it is optional.
- Julian, Sheryl (23 September 2014). "Noor's Armenian specialties are made with care". The Boston Globe. Retrieved 2019-07-20.
- Drescher, Stephanie; Schulz, Daniela (24 May 2017). "Lule kebab, Armenia". Deutsche Welle. Retrieved 2019-07-20.
- "Explore amazing diversity of Azerbaijani food". AzerNews. 29 August 2018. Retrieved 2019-12-25.
- Jacob, Jeanne; Ashkenazi, Michael (2006). The World Cookbook for Students. Greenwood Publishing Group. ISBN 978-0-313-33454-2 – via Google Books.
- "Люля-кебаб по-азербайджански (рецепт 1)" (in Russian). aif.ru. Retrieved 24 February 2018.
- "Lülə kabab resepti" (in Azerbaijani). dadli.az. Retrieved 12 February 2018.
- "Lülə-kabab" (in Azerbaijani). berde.dream-test.com. Archived from the original on 12 February 2018. Retrieved 12 February 2018.