For the first time lulia kebab became known in the X century. There is an assumption that this meat dish appeared much earlier. However, the first recipe for this dish became known only in the Middle Ages.
Lulia kebab began to be cooked in Iran. In translation from Persian language kebab means fried meat.
Now
it is
customary to add vegetables and spices to lulia kebab
.
But originally the meat product was cooked without vegetables and other components. Kebab was as simple as possible.
Let’s prepare a modern version of lula kebab for every day.
Ingredients for lulia kebab:
- Stuffing – 600 g;
- Salt – tsp;
- Soda – tsp;
- Starch – 2 tsp;
- Sour cream – 2 tbsp;
- Garlic – 3 cloves;
- Onion – pcs;
- Dill – bundle;
- Sugar – 1/2 tsp;
- Apple cider vinegar – 2 tbsp;
- Water – 2 tbsp.
Preparation of lula kebab:
In a bowl with minced meat you need to pour ½ tsp. salt, baking soda, starch and sour cream. Put garlic cloves through the press, put them to the meat and mix well. Put the minced
meat in a cellophane bag and
put it in
the refrigerator for 15 minutes.
In the meantime, cut onions in half rings, chop dill and combine both components in one container. To the onions pour salt and sugar, pour vinegar and water. Leave the onions to marinate for 15 minutes.
From the minced meat you need to form thin sausages, which should be fried in vegetable oil in a frying pan.
Fry the lulas on medium heat for 2 minutes on each side.
Serve the dish with pickled onions. This is a great appetizer and a substitute for the usual cutlets.
