Recipe lulya kebab - a delicious masterpiece of oriental cuisine

Approximately translate the name of this dish from the Persian language can be so - fried meat, something like a shish kebab. In fact, the lyulya kebab is a shish kebab - a special kind of it, a real work of culinary art, subject only to the true professionals of the cooking business.

It would seem that there is nothing easier than to prepare this delicious dish, and everyone knows how to make lyulya kebab, using only their own "original" recipes. No one can say how many such recipes exist. Yes it does not matter - it's only important that each dish should turn out to be unique, with an incredibly delicate taste and delicious aroma. If you want to know how to make lyulya kebab at home in the simplest way, you can refer to the classic recommendations that you need to take fresh meat (best of all - lamb), finely chop it, mix it with chopped onion and, forming minced meatballs, Put on the skewers. Then it remains only to fry them on charcoal and serve hot to the table, directly "with heat, with heat."

The recipe for lamb kebab can be different in different countries, but the main condition is always one quality, fresh meat. In the rest - freedom of creativity, especially in the choice of spices. For example, it is customary to cook in the Caucasus countries only with the addition of basil, in Central Asia - with cilantro, in the Middle East with a special spice called sumac. However, there are common features of such recipes. First, the bow for kebab lulia should only be cut, and not passed through a meat grinder - so it gives all its juice in minced meat, which makes it undesirable plastic and soft. Secondly, in no case it is impossible to fasten meat with a raw egg - eastern cuisine does not tolerate such barbarity, and no recipe for lyubia kebab will contain such a recommendation. To "cutlet" is better formed and easily strung on the skewer, it is best to moisten periodically with cold water hands. Thirdly, in order for the dish to be cooked perfectly, cook it best on well-heated coals, and the distance from the meat to them should be at least 10 centimeters.

Do you want to make such a delicacy yourself and show your outstanding culinary skills to others? Use the following recipe, for which you will need to take lamb (1 kg.), Fattened fat (20 g.), Tomatoes, onions (3 pcs.), Pepper and spices. This recipe for lamb kebab is considered quite simple - the meat should be washed and rid of tendons and films, skipped further through the meat grinder, mixed with chopped onion and fat. After that, minced meat is thoroughly mixed, sprinkled with favorite spices and seasonings, and then again carefully knead. This is done in an unusual way that many European chefs do not immediately give in: meat with additives should be picked up from the bowl and abruptly thrown back. After 10 minutes of such operations, the minced meat will become quite plastic and viscous, so that it is good to sculpt "cutlets" and stay on the skewers. Prepared lulia kebabs are fried on charcoal, with periodic turns of the skewer, until on all sides they are covered with an appetizing golden crust. It is important to remember that the food can not be kept on the fire for too long, because only a few extra minutes - and the unique taste will be spoiled.

Another recipe for lulia kebab is suitable for those who do not like to wait for cooking too long. For him it will be necessary to take ground beef (900 gr.), Onion and garlic, as well as all favorite spices and spices. This food is fried very quickly - the ready-made stuffing is very quickly and thoroughly impregnated with garlic and onion, so well-kneaded and stuck "cutlets" can be laid out on the grill for literally a couple of minutes, turning it over from time to time - this is enough to make meat prepared, And an amazing fragrance.