2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Lula-kebab is considered a dish of Caucasian cuisine, and this phrase itself is translated as "fried meat on a stick." In the classic version, the highlanders cook it from fatty lamb on a fire, but the Russians managed to achieve an equally tasty result by experimenting with other types of meat and cooking methods. Today, this dish can be cooked from pork, beef or chicken - in the oven, microwave and even in a frying pan. However, for those who still want to try and appreciate the Caucasian cooking method, we offer the original national recipe.
To make a kebab, we need to take: 1 kg of lamb (pulp) and 400-450 g of lamb fat, 0.4 kg of onion, 1 tbsp. a spoonful of starch, a teaspoon of dried barberry and parsley, s alt, pepper and fresh herbs. If you prepare everything correctly, then you can not add starch, because the minced meat will turn out to be sticky enough and will not slip off the skewers (skewers).
Cooking kebab begins with preparing the ingredients for minced meat. The main feature of the Caucasian recipe is that all components must be finely chopped by hand and carefully beaten out to obtain the desired consistency. A large number offat is also an important component for bonding. But with onions - the main thing is not to overdo it, because if you put it a little more, then the minced meat will drain. For this reason, it is advisable to strictly adhere to the recipe. So, we need to chop all the ingredients for the kebab. To do this, take a small
hatchet and board. We start with meat. You only need to work with a brush (so as not to break the board), and make a small swing (you should get such minced meat as if you had ground it in a meat grinder). If the meat sticks to the ax, then it must be dipped in hot water. This is done in order for the fat to thaw and come off. It is better to grease the board with some kind of oil, then nothing will stick to it. Then we proceed to fat and onions. Pay attention to the fact that the fat must be brought into a pasty state.
Knead the minced meat well so that all the components are evenly distributed among themselves. Add spices, s alt and pepper. You can squeeze a little lemon juice, then again mix everything thoroughly. Ideally, minced meat should not stick to your hands. The finished mass should be wrapped in a cloth and put in the refrigerator for a short time. Shape the cooled mixture into a kebab (small oblong products, slightly thicker than sausages) directly on a skewer and fry on a well-heated grill. If the temperature is low, then the minced meat will not “grab” well. In such cases, there is a
probability that he will "jump" down. Therefore, it is important to wait until the temperature in the barbecuereaches high enough levels. As they fry, a golden crust will form on the products, but inside they should be very juicy. Ready kebabs are carefully removed from the heat and put on a plate. They are served hot, with a lot of different greens, pickled onions or wrapped in thin Armenian lavash. Lula kebab from pork or other meat can be cooked according to the same principle, but then you can put a little less fat.
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