LULA KEBAB ON THE DETROIT RIVER.

Lyulya-kebab (Turk. Lula - pipe and Pers. Kebab - fried meat) is a meat dish common in the Caucasus, Central Asia, and Turkey. Lula kebab is a dish from the cuisines of different countries of the Middle East in the form of minced meat strung on a skewer and fried on coals. Under different names, this dish is known to many peoples from the Balkans to Iran.
It is minced meat from minced lamb, and beef, strung on a skewer and grilled, with the addition of onions (without the use of bread and eggs). A special feature of preparing lyula-kebab is the long-term kneading of minced meat. The mince should be thoroughly mixed so that the protein stands out from the pieces of meat and the mince becomes viscous and dense. In this form, it sits firmly on the skewers and does not fall apart. Spices are added in limited quantities, most often limited to salt and black pepper.
Traditionally, lyula kebab is served with greens and pita bread.
It is also possible to prepare lyula-kebab from other types of meat, poultry, and even walnuts.
Lyula kebab is a common name for fried meat dishes popular in the Middle East and Central Asia. The very word in history "kebab" translated from Persian literally means "fried meat".
There are several varieties of kebabs. The names and recipes of these dishes may vary slightly, but in general, all kebabs are similar.
There are many types of kebab, among which the most popular are doner kebab, or shawarma, shish kebab, or shish kebab, as well as lyula kebab.
The history of the kebab.
The kebab dish appeared in Baghdad in the 10th century. The first to start cooking kebabs were the capital inhabitants of Iraq. This dish was prepared exclusively from meat, without the use of vegetables. After a while, the kebab was appreciated in Turkey. Here they began to cook shawarma or doner kebab.
The main meat from which kebab is made is lamb or young lamb. But varieties of kebabs today are also prepared from pork, beef, chicken, and even fish. Even stews are called kebabs, such as tas-kebab. In Egypt, beef stew with onions is kebab halla.
Today, a meat dish such as shish kebab, which is especially popular in Ukraine, is also called kebab.
Previously, only meat trimmings were used for kebabs. the best pieces were left for the barbecue. But today, the best and most expensive parts of the carcass are used for kebabs.
Secrets of cooking lula kebab.
To prepare a kebab, lamb is used the freshest, not frozen.
200 grams of onion are added per pound of meat to give the minced meat juiciness.
Sometimes finely chopped basil or cilantro is used. But herbs should be added in small quantities, because. Their overabundance can harm the dish and give it a bitter taste.
In no case do not add any starchy foods to minced meat: potatoes, bread, rice. And also the egg is not required for kneading minced meat. Its viscosity is achieved in a different way.
It is better to chop the meat with a knife, and not with a meat grinder, having previously cleaned the meat of excess veins. Chop the meat with a knife into small pieces - minced meat.
It is important to beat the minced meat well. Just mixing all the ingredients is not enough. It is necessary to knead everything well, and then beat it off for another 10 minutes, tossing and throwing the mass back into the bowl. This is necessary so that the minced meat is viscous, keeps its shape well, and does not fall apart in the future.
After salt, and pepper put garlic and put in the refrigerator for about 2 hours. This will also help keep the cutlets on the skewer, as the fat used in minced meat will harden.
Sculpt a kebab, after dipping your hands in water. And string cutlets on skewers, evenly distributing them over the skewer and pressing tightly against it. For frying, ordinary metal skewers are better suited.
Before frying, kebab skewers can again be cooled briefly in the refrigerator.
If the minced meat is done correctly, then the cutlets will not fall off the skewer, even if there is no egg in them.
You need to fry over high heat so that a baked crust forms on the cutlets. It is necessary to turn the skewers over and fry the kebab for about 10-12 minutes.
It is customary to serve kebab hot. They are well suited with tkemali sauce or tomato sauce, which you can cook yourself: scald the tomatoes with boiling water, peel them, add salt and garlic, and chop everything.
The dish is necessarily served with thin pita bread and greens. A classic side dish is a raw chopped onion, which promotes the breakdown of fats and better digestion. Also suitable for garnish and fresh vegetables.
There are no strict rules on how to use kebabs correctly, but while it is hot, it is most tasty and aromatic.
N.B. Lula kebab skewers should be wider than usual. Fry on the mangal or grill, periodically turning over.
According to tradition, kebab is served on unleavened flatbread (lavash), with onion rings, herbs, sumac, and charcoal-grilled tomatoes.

[@olgasynedzhuk1571]

Це так саме як фарш для котлет посмажити на дровах. Трошки багато перцю, мені здається. А якщо додати яйце, то утримувати буде краще.

[@vitalizmmenu]

Ні, не так само... Тому потрібно спеціально змішувати і відбивати фарш. Яйце взагалі зайве. Па па.

[@true988]

как по мне , то это не совсем оригинальный рецепт , но почему бы и нет . самое главное , что человек понимает принцип приготовления кебаба , единственное , что в видео не объяснил

[@boydbros.3659]

Could this be made in a sausage form ?

[@vitalizmmenu]

Yes of course. It will be delicious.

[@AraseyUsta]

Это называется катлеты,но не люля 😂😅. Если хотите знать что такое ЛЮЛЯ КЕБАБ, смотрите как и что делают в Азербайджане. Это Родина люля кебеба. Учиться не стыдно, стыдно не знать и не учится.

[@vitalizmmenu]

Я був в Азербайджані /Баку/і знаю, що таке Люля кебаб. Я був в Достлузі, 200 км від Баку, там Люля кебаб готують по іншому. Хочеш повчити, покажи сам, що вмієш. Знаток😂

[@Yman1706]

​@@vitalizmmenuу вас всё отлично вышло. Я бы добавил жира в фарш, чтобы он капал в угли и появился дымок. Так вкуснее.