Lulia kebab, affectionately called by many gourmets affectionately “cradle”, is considered a traditional dish of Azerbaijani cuisine. Nevertheless, today it is loved by many residents of Russia and neighboring countries. So, many fans of this dish begin to offer their own, slightly different recipes. All of them in the end result give a pretty tasty dish. Therefore, below we consider the classic Azerbaijani method of cooking kebabs at home and the new finds of modern culinary specialists.
For a traditional recipe, the following foods will be required:
- 1 kilogram of lamb;
- 300 grams of fat from fat tail;
- four medium sized onions;
- one teaspoon of black pepper (ground);
- one tablespoon of basil (in the form of a dry powder);
A variety of herbs and seasonings are also needed: basil, peppermint powder, stalks of green onions and garlic, as well as watercress, tarragon and leek.
First, you need to cook the stuffing. We pass through the meat grinder half the deferred fat tail fat along with the onion. Twice we pass the lamb meat through the meat grinder, first we simply scroll the meat, and the second time - the onion-meat mixture to a viscous consistency for about 15 minutes. Add mint powder, basil, black pepper, salt. Stir still and then put in the refrigerator for 30 minutes, so that the stuffing is soaked in spices.
Secondly, the sausages themselves should be formed. To do this, we wet our hands in cold water and give the lumps of minced meat the shape of a kebab. Then string the sausage on special wide skewers. Now it follows from the remaining fat to cut thin petals, which subsequently need to be placed on top of the cage. Now you need to grill them on the grill or place them on the very top tier of the oven across the grill.
Thus, it is quite simple to cook a traditional kebab at home. It only takes time and desire. Now let's pay attention to more modern options.
At the same time, as far as one can judge from numerous complaints, the most common difficulty is that it is not possible to form the correct cutlet of the grill from the meat. She just does not keep on a skewer and falls apart. Many recommend adding egg, soaked stale bread to the minced meat, and there are unexpected suggestions, for example, adding a little starch.
If you cook kebab lula at home according to a traditional recipe, then there will be no such obstacles. After all, according to the above recipe, you need to cook fat minced meat (with fat tail fat). It is fat that will serve as the substance that holds the meat together.
So, as a modern analogue, we give a recipe for making kebab lula at home from chicken meat. We will need:
- 1 kilogram of chicken fillet;
- two onions;
- two sweet peppers (bulgarian) large;
- 100 grams of cheese of any hard variety;
- 100 grams of butter (butter);
- two chicken eggs;
- salt, ground black pepper to taste.
We will bake kebab on skewers made of wood, so it is advisable to lower them in cold water for 60-70 minutes. This is done so that the meat in the cooking process does not stick to them.
So, first we bake the bell peppers on the grill in the grill mode until they become soft. Then they should be cooled and cut into small pieces. Next, also finely chop the chicken, onions, cheese. Then mix all these products, add salt, pepper and refrigerate for half an hour.
Then this recipe for cooking kebab lula provides for the formation of oval cutlets, only first you need to moisten your hands in cold water. We also bake for half an hour, not forgetting to turn it over, at a temperature of 180 degrees.
Thus, the preparation of kebab lula, the recipe of which everyone can choose according to their tastes and possibilities, will be an excellent occasion to gather the whole family at dinner. After all, the result in any case will satisfy even the most daring expectations.