Lyula Kabab

Azerbaijan cuisine.national meals.Lyula Kabab recipe

Azerbaijan cuisine.national meals.Lyula Kabab recipe

  • Lamb – 1.3 kg
  • Sheep’s Tail Fat – 100 g
  • Onions – 250 g
  • Scallions – 150 g
  • Sumac – 20 g
  • Salt and Pepper – to taste

Azerbaijan cuisine.national meals.Lyula Kabab recipe

The name of this dish comes from the word lyula, which signifies a barrel or twisted object having a longitudinal hole in the middle. In ancient times paper wrapped in a roll, or a scroll, was also called lyula. First, mince the lamb meat, tail fat and onion two times through. Then add salt and pepper, and place in a cool place for 30 minutes. Wet your hands in salted water, and mold the meat on a skewer in the shapes of sausages. Put on the mangal, or grill, and cook for 10-15 minutes, constantly rotating the skewer. This form of kabab is served with lavash (thin pita bread), churek (bread), and with fresh herbs and onions. It is also sprinkled with sumac. Lyula kabab can also be made from beef, turkey, and fish (sturgeon family), but 300g of sheep’s tail fat for every 1.5 kg of meat must be added to the mixture. The
method of preparation is the same.