Lule Kebab
Lule kebab is one of the most famous types of kebab in Azerbaijani cuisine. It is especially cooked outdoors on a barbecue.
Ingrediënten & Bereidingsstappen
7 ingr.
Historische achtergrond
Lule kebab is one of the most famous types of kebab in Azerbaijani cuisine. It is especially cooked outdoors on a barbecue.
7 stappen
For 500 grams of minced meat, there should be 200 grams of onions. This ratio must be observed, otherwise the lule will not stay on the skewer.
Mix the minced meat well and keep it in a cold place for 4-5 hours.
Take the minced meat out of the refrigerator 15-20 minutes in advance and mix well again.
The minced meat is shaped by hand and wrapped around the skewer.
The lule can also be tied with thread. But the thread is untied before serving.
When the fire flames up, put it out with previously prepared salt water.
Lule is served wrapped in lavash. You can also sprinkle sumac on top.
Served wrapped in lavash, sprinkled with sumac and with fresh herbs.
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