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Lula kebab

Skewered ground meat dish of the South Caucasus

Lula kebab

Lula kebab served in lavash, and with fried tomatoes, pomegranate grains, onion and lemon pieces.
Alternative names	Lule kebab
Course	Main course
Region or state	South Caucasus
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,^[1][2] Azerbaijani,^[3][4] and other cuisines of countries in South Caucasus, the Middle East, and Central Asia.

Ingredients[edit]

• Mutton (or minced sheep and beef meat by 50:50)
• Onion
• Sheep tail fat
• Salt
• Pepper
• Sumac (optional)
• Lavash (optional)

Preparation[edit]

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 the refrigerator 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 also[edit]

• Kebab
• Adana kebab
• Kabab koobideh
• Şiş köfte
• List of kebabs

References[edit]