Lulia kebab is not just a dish, it is a symbol of oriental gastronomy, combining rich traditions, bright flavors and unique taste. The origin of lulia kebab goes back to the culture of the Caucasus, Middle East and Central Asia, where meat has always played an important role in culinary tradition.
This delicacy has gained popularity all over the world, thanks to its simple, but at the same time exquisite recipe, as well as a variety of cooking options.
The word “lulya” comes from the Persian “luleh”, which means “skewer”. It is believed that it was Persian and Turkish cooks who brought this tradition to the Caucasus, where local chefs adapted the recipes and added their unique accents.
Ingredients:
- Onions – 4 pcs;
- Dill – a bunch;
- Parsley – a bunch;
- Apple cider vinegar – 2 tbsp;
- Sugar – 1 tsp;
- Salt – 2.5 tsp;
- Pork minced meat – 800 g;
- Chicken minced meat – 500 g;
- Garlic – 1 clove;
- Basil – 1 tsp;
- Smoked paprika – 1 tsp;
- Black pepper – 1/2 tsp.
Preparing the lula kebab:
Chop a couple of onions along with garlic in a blender, mix with chicken and pork mince. Add basil, smoked paprika and black pepper to the mince
. Mix all the ingredients for 5-7 minutes and then leave to marinate under a food film. Cut the remaining onion into half rings, chop finely parsley and dill, mix and salt.
Sprinkle the onion with sugar, pour in apple cider vinegar
.
Shape the meat into small sausages
and fry each sausage in a frying pan with vegetable oil until golden on all sides.
We get a tasty and juicy lula kebab together with pickled onions. It is especially delicious to wrap lulia kebab in pita bread together with onions.
