Lula kebab facts for kids
Lula kebab served in lavash, and with fried tomatoes, pomegranate grains, onion and lemon pieces.
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| Alternative names | Lule kebab |
|---|---|
| Course | Main course |
| Region or state | South Caucasus, Middle East, Central Asia |
| Serving temperature | Hot |
| Main ingredients | Lamb and mutton, onion |
Lula kebab (Armenian: լուլա քյաբաբ, romanized: lula kʿyabab, Azerbaijani: lülə kabab) is a type of kebab cooked on skewers. It is made from minced meat. It is a specialty of Armenian, Azerbaijani, and other cuisines of countries in South Caucasus, the Middle East, and Central Asia.
Ingredients
- Mutton (or minced sheep and beef meat by 50:50)
- Onion
- Sheep tail fat
- Salt
- Pepper
- Sumac (optional)
- Lavash (optional)
Preparation
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.
