Lulya kebab at home. Secrets of cooking

Lulya kebab, called by many gourmets affectionately "lyulyashka", is considered a traditional dish of Azerbaijani cuisine. Nevertheless, today it is loved by many residents of Russia and the near abroad. So, many fans of this dish begin to offer their own, somewhat different recipes. All of them end up giving a pretty tasty dish. Therefore, below we will consider the classic Azerbaijani way of cooking lyulya kebab at home and new finds of modern culinary specialists.

For the traditional recipe, the following products will be required:

• 1 kilogram of lamb;
• 300 grams of fat from the kurdyuk;
• Four medium sized bulbs;
• One teaspoon of black pepper (ground);
• One tablespoon of basil (as a dry powder);

Also needed a variety of greens and seasonings: basil, mint powder, stalks of green onions and garlic, as well as cress, tarragon and leek.

First, you need to make minced meat. We pass through the meat grinder half of the delayed fattened fat along with the onion. Double skip through the meat grinder mutton meat, first scroll simply meat, and the second time - meat-onion mixture to a viscous consistency of about 15 minutes. Add mint powder, basil, black pepper, salt. Stir well and then put in the refrigerator for 30 minutes, so that the minced beef is soaked with spices.

Secondly, it is necessary to form the sausages themselves. To do this, we moisten our hands in cold water and give the lump of mince to the kebab form. Then string the sausage on a special wide skewer. Now it follows from the remaining fat to cut thin petals, which later need to be put on top of the lyule. Now you need to fry them on the barbecue grill or place them on the uppermost tier of the oven across the grate.

Thus, traditional ljulya kebab at home is easy to prepare. Only take time and desire. Now let's pay attention to more modern variants.

At the same time, as far as can be judged from numerous complaints, the most common difficulty is that it does not work out of meat to fix the correct cutlet of the lulia. She just does not stick on the skewers and falls apart. Many recommend adding egg to eggplant, soaked stale bread, and unexpected suggestions, for example, add a little starch.

If you cook lyulya kebab at home using a traditional recipe, then there will be no such obstacles. After all, according to the above recipe, it is necessary to prepare fatty forcemeat (with fattened fat). It is fat and will serve as meat-binding substance.

So, as a modern analogue, we will give a recipe for cooking lulia kebab at home from chicken meat. We will need:

• 1 kilogram of chicken fillet;
• Two onions;
• Two sweet peppers (Bulgarian) of a large size;
• 100 grams of cheese of any solid grade;
• 100 grams of butter (creamy);
• Two chicken eggs;
• Salt, black pepper powder to taste.

Bake kebab lulia will be on skewers made of wood, so it is desirable to preliminarily lower them into cold water for 60-70 minutes. This is done so that the meat does not stick to them during cooking.

So, first on the grill in the grill mode bake the Bulgarian peppers until they become soft. Then they should be cooled and cut into small pieces. Further, also finely chop chicken fillet, onion, cheese. Then mix all these products, pour in salt, pepper and place in the refrigerator for half an hour.

Then this recipe for cooking lulia kebab provides for the formation of oval cutlets, but it is only necessary to moisten your hands in cold water. We bake also half an hour, not forgetting to turn over, at a temperature of 180 degrees.

Thus, cooking lyulya kebab, the recipe of which everyone can choose according to their tastes and possibilities, will be an excellent occasion to collect at dinner the whole family. After all, the result in any case will satisfy even the most daring expectations.