Lyulya-Tava Kebab

LYULYA-TAVA KEBAB
In Azerbaijani cuisine, there are many types of kebab, one of which is Lyulya-Tava Kebab–minced meat formed into thin, long, tube-like sausages that are fried in a pan. The word Lyulya means “tube” in Turkish, Kebab means “fried meat,” and Tava mean “pan.”

Ingredients for two servings:
1 lb (½ kg) lamb (not lean)
1 large onion
100g chopped fresh herbs (optional)
2 tbsp clarified butter
Salt and black pepper to taste
additional ingredients:
thin lavash (or tortilla)
pomegranate or sumach
red onion
fresh herbs

Preparation:
Grind the lamb and onion two times (you can use beef instead of lamb) and add salt and pepper to taste. Mix well using your hands.

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Then, it is desirable to beat the forcemeat (forcemeat is a combination of ground meat, fat, and seasonings). Take the forcemeat out of the bowl and throw it back into the bowl, repeating the process until it becomes a smooth mass and all the ingredients are well-blended. Optionally, you can add some finely chopped herbs. Place the forcemeat in the refrigerator for an hour.
Moisten your hands in salted water, shake off the excess, then take a small amount of forcemeat and form it into oblong sausages.

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Preheat a frying pan with 2 tablespoons of clarified butter. Place the lyulya into the frying pan and fry them over high heat until golden brown on all sides.

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Serve Lulya-Tava while it’s still hot. Wrap it in lavash with chopped onions, herbs, and pomegranate or sumach.

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Bon Appétit! Enjoy!

This post is also available in: Russian

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