One of the most important components of our life is the kitchen. Each people living on the earth has its own history, traditions, one side of which is embodied, of course, in the cuisine of the nation - in special dishes and drinks. National cuisine is the fruit of a centuries-old tradition. From time immemorial, recipes of national cuisine have been handed down from generation to generation. Over time, some will improve, while others will remain unchanged.
Like history, people carefully preserve national cuisine, trembling like gold. And few people will tell their secret recipe to strangers: for example, in Italy no one will tell you how to cook their national pasta. The same is true in other countries. Each nation has its own dishes, and in order to fully enjoy its perfection, you need to eat it in the country where it was born. For example, nowhere will you get so much pleasure from eating snake meat than in China, because only their people know all the subtleties of preparing these dishes. But there are dishes that are common in all countries, and few people already know in which country they were born. These are dishes such as barbecue, kebab, etc.
Let's talk about the kebab. For many years she has been decorating the table in many countries. Different lula kebab recipes will be presented here : lula kebab recipe from lamb, lula kebab recipe from chicken. Kebab is an oriental dish. Some sources report that it was born in the east, but this is not reliable information, because no one can determine a specific country. Therefore, it is considered the national budget of all eastern countries. In shape, they are cutlets with the shape of sausages. Kebab is on a stick or without it. They are strung on skewers and fried on charcoal. The main feature of this dish is a long kneading of minced meat, until it becomes viscous and dense, so that it sat well on the skewer. Basically, it is fried in a charcoal grill without a strong fire, but you can also cook it at home in a baking oven.
Lula lamb kebab recipe: ground lamb, onions and spices. Eggs and bread are not added to it. Lamb pulp and onion, if possible fat tail fat, must be passed through a meat grinder two (three) times. Then salt and mix the spices. Stuffing should be beaten off or mixed by hand until it becomes viscous. Stuffing should be divided into pieces, while the weight of each should be 40-45g. Next, you need to wet your hands and use your fingers to form the minced meat in the form of sausages with a thickness of three centimeters and a length of 15-20 centimeters. The resulting mass is strung on skewers, or on skewers, if you cook at home. 2-3 kebabs are strung on each skewer. Then swallow them additionally to make sure - they snuggled tightly to the skewer. When it is ready, it is removed for pita bread (Armenian national bread) and sprinkled with ground sumac. It also serves a lot of greens and toasted tomatoes. As a sauce served narsharab.
Lula kebab recipe from chicken. Cooking this dish is quite simple. You need to wash the chicken fillet and chop, peel the onions and chop too. Next, pass this mass through a meat grinder, after which add lemon juice, as well as salt and pepper. It is necessary to mix everything thoroughly and put in the cold for 2-3 hours. Then we get the stuffing and with wet hands we form long cobaskes on skewers. Next, you need to carefully lay out this well-heated pan or grill and fry on both sides, bringing to a golden crust. Serve with chopped parsley.
So, here are two proven recipes for making kebab. It is clear that almost everyone tried this dish in a barbecue or in a restaurant, but at a homemade kebab, in which love is also enclosed, cooking for a loved one or for relatives is a pleasure — a completely different, unique taste! Surprise everyone today, cook kebab for dinner or lunch!