You can approximately translate the name of this dish from the Persian language like this - fried meat, something similar to barbecue. In fact, Lula Kebab is a kebab - a special kind of it, a real work of culinary art, subject only to real professionals in the cooking industry.
It would seem that there is nothing easier than to cook this delicious dish, and everyone knows how to make a kebab, using only their own "original" recipes. No one can say how many such recipes exist. Yes, it doesn’t matter - the only thing that matters is that every meal should be unique, with an incredibly delicate taste and mouth-watering aroma. If you want to know how to cook kebab at home in the simplest way, you can refer to the classic recommendations, according to which you need to take the freshest meat (best of all mutton), chop it finely, mix with chopped onion and, forming “cutlets” from minced meat, put on skewers. Then it remains only to fry them on charcoal and serve hot, directly “with heat, with heat”.
Lula kebab recipe may be different in different countries, however, the main condition is always one high-quality, fresh meat. The rest is the freedom of creativity, especially in the choice of spices. For example, it is customary to cook food in the countries of the Caucasus only with the addition of basil, in Central Asia - with cilantro, in the Middle East with a special spice called sumac. However, such recipes still have common features. Firstly, the onion for the kebab must be only cut, and not passed through a meat grinder - this way it gives all its juice to the minced meat, which makes it undesirably ductile and soft. Secondly, in no case can you fasten meat with a raw egg - the oriental cuisine does not tolerate such barbarism, and no recipe for lula kebab will contain such a recommendation. To make the “cutlet” better formed and easily strung on skewers, it is best to wet your hands periodically with cold water. Thirdly, in order for the food to be fried perfectly, it is best to cook it on well-heated coals, and the distance from the meat to them should be at least 10 centimeters.
Do you want to cook such a treat on your own and demonstrate your remarkable culinary skills to others? Use the following recipe, for which you will need to take lamb (1 kg.), Fat tail fat (20 gr.), Tomatoes, onions (3 pcs.), Pepper and spices. This recipe for kebab lula is considered quite simple - the meat should be washed and rid of tendons and films, then pass through a meat grinder, mix with chopped onion and fat. After this, the minced meat is thoroughly kneaded, sprinkled with your favorite spices and seasonings, and then again thoroughly knead. This is done in an unusual way, which many European chefs do not immediately succumb to: meat with additives must be lumped up from a bowl and sharply thrown back. After 10 minutes of such operations, the forcemeat will become sufficiently plastic and viscous to be well sculpted with "cutlets" and held on skewers. Prepared kebabs kebabs are fried on charcoal, with periodic turns of the skewer, until on all sides they are covered with a delicious golden crust. It is important to remember that the food can not be kept on fire for too long, because only a few extra minutes - and the unique taste will be spoiled.
Another recipe for lula kebab is suitable for those who do not like to wait for cooking too long. For it you will need to take ground beef (900 gr.), Onions and garlic, as well as all your favorite seasonings and spices. This dish is fried very quickly - the minced meat is very quickly and thoroughly soaked in garlic and onions, so well-knit and stuck “cutlets” can be laid out on the grill for just a couple of minutes, turning it from time to time - this is enough to prepare the meat, while maintaining juiciness and amazing aroma.