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
thin lavash (or tortilla)
pomegranate or sumach
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.
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.
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.
Serve Lulya-Tava while it’s still hot. Wrap it in lavash with chopped onions, herbs, and pomegranate or sumach.
Bon Appétit! Enjoy!
This post is also available in: Russian