Food and drink, Recipes
Kebab - what is it? How to cook, with what to serve?
Who will refuse a fragrant slice of meat fried over an open fire? It is difficult to resist such a delicacy, especially true lovers of meat products. In the Middle Eastern countries, instead of a shish kebab, a no less appetizing dish of lyulya-kebab is prepared. What it is and what it is made for sure many know.
I want to note that the Oriental treat is firmly entrenched in the Russian culinary. Practically in all restaurants the menu offers this dish in various interpretations, with the addition of vegetables and poultry. Of course, these variations are far from the traditional culinary dish, but all are delicious and worthy of a festive feast.
Lulya-kebab - what is it?
No meat-eater will give up a good portion of fried "sausage", cooked on the grill. Eastern food - a bright copy of sausages, only much more useful and natural. Popular in the Central Asian countries and the North Caucasus. Honored delicacy in Armenia, Tatarstan, Ukraine and even Russia.
Traditionally, the dish is prepared mainly from a young lamb, or rather, the back. For juiciness must be added fatty fat. At the same time meat is not subjected to grinding, as on cutlets, it is cut with a special chef's hatchet. After that, put the necessary ingredients and form the tubes, which thread on the skewers.
It is not difficult to recreate a dish at home, using a brazier or oven. Following simple rules and subtleties, you will prepare a real culinary product, from which the saliva will run. In the publication we shall result very tasty recipes which will please fans of cook business.
Ljula-kebab from pork forcemeat in an oven
It is difficult for a city resident to find a young mutton in a store, so we suggest using pork. Choose a pair of meat, not stale or frozen. Excellent fit hip or shoulder blade. Set of products:
- Half a kilogram of pork;
- Mutton fat - 50 g;
- Onion - 350 g;
- lemon;
- A bunch of fresh dill.
Spices: a pinch of coriander, a mixture of red and black pepper, also hops-suneli, zera and salt.
Instructions
To kebab from pork turned juicy, we will add fatty fat. Pre-freeze a piece and rub it to chopped meat (taken from the film and bones). Shink onion with dill, you can chop the parsley. We shift the workpiece into minced meat. In the total mass we put the listed spices, squeeze out the juice of the lemon.
It remains to thoroughly mix stuffing by hand, so that it becomes viscous and homogeneous. Cover the food film, put in the refrigerator for half an hour. After waiting for the time interval, we begin to form "sausages", periodically dipping our hands into the water so that the meat does not stick and it is easier to stick together.
In the event that the forcemeat has turned out too liquid - add flour. We string each item on a bamboo skewer, put it on a baking sheet covered with foil. We set the oven 180-200C, bake for about half an hour. When one side of the "sausages" is browned, turn over for a uniform baking.
A very tasty dinner will please your household or guests. In addition to the dish, serve sliced fresh vegetables, boiled potatoes, lots of greens. The treat goes well with different sauces.
Lulia-kebab in a frying pan made from beef
Do not be frightened by such an unusual way of preparation, by taste, it is in no way inferior. Juicy, tender and nutritious are preserved. It remains to be the choice of products. We will need:
- Kilogram of beef (fillet);
- About seven medium bulbs;
- On a bunch of cilantro and parsley;
- 10 grams of dried barberry, oregano and rosemary;
- Salt, pepper, lemon juice - to taste;
- Armenian lavash.
If desired, you can add a variety of dry spices and seasonings, including basil, ginger and mint. The main thing is not to overdo it, otherwise the taste of meat will be lost.
Organization of cooking
First, we prepare all the ingredients for the lub-kebab. What is it and how to cook it was described above. Remove the film from the fillet of beef, cut into portions (like a shish kebab), add there grated or chopped onions and all seasonings. Finely shred the bunches of green, lay out in minced meat.
We take a cutting board, moisten it with water, we form rolls. Fry the products in a frying pan on both sides until a beautiful crust is formed. Do not keep the kebab for a long time, as the dish will become dry. It remains to wrap the "sausages" in pita bread, with the onion rings. Serve with tomato sauce.
Lula-kebab from chicken on dill
Over the years, the recipe dishes have undergone many changes, but this did not become worse. For those who prefer lenten dishes, we suggest using chicken. White poultry meat is approved by nutritionists, it has a delicate taste, low in cholesterol and calories. Before you prepare a kebab, you should visit a hypermarket and purchase the following products:
- Half a kilogram of chicken fillet;
- Any cheese 50% fat content - 100 g;
- Bulgarian pepper - 2 pieces;
- Two heads of onions;
- Mineral water - 50 ml;
- Stalks of dill.
For flavor and brightness of taste take garlic salt, black pepper, oregano. Also do not forget about the stalks of dill, they will act as skewers.
Walkthrough
It should be noted that the fillet does not need to be ground into minced meat, as it will fall apart during molding. Chop chicken into portions, add chopped onions, sweet peppers, grated cheese, seasonings. Then pour the specified amount of mineral water, mix it as a dough. Cover with a towel or film - put on half an hour in the cold.
While our minced meat "is suitable", we wash the stems of dill. With wet hands we make oblong patties from cooled chicken mince, carefully string on dill sticks. If desired, you can roll in a manga or breadcrumbs. We spread all the "skewers" at a distance from each other on a baking tray. Bake for 20-30 minutes. When serving on the table, decorate with fresh herbs and serve vegetables. A delicious dinner with notes of the east will win any gourmet.
Lamb Kebab on the grill
Lulya-kebab is not at all difficult to cook on your own, when you know all the culinary delicacies, and it does not matter what kind of meat you make it. By the way, it is original and unusually obtained from mixed stuffing. The dish is made on coals, aerogrill, grill, oven and even a microwave oven. Having shown patience and skill, you will be surprised how easy it is to recreate an oriental treat in your own kitchen. Necessary ingredients:
- Half a kilogram of lamb (back);
- Fattening fat - 100 g;
- Three heads of onions or red onions;
- A bunch of parsley;
- Feathers of green onions;
- Two sprigs of basil;
- Black pepper, salt.
Cooking process
We rinse lamb, separate from bones, they are suitable for broth. We cut it in small pieces, we rub the curds there, season it with black pepper and salt. We send "to have a rest" in a refrigerator for half an hour. We take out the meat, add the chopped parsley, onions, add seasonings.
It remains to string on the brazier lyulya-kebab. What is it and what does it eat? For sure, you no longer need to repeat. We languish on hot coals, not forgetting to constantly turn over so that the meat does not burn. You can serve with baked vegetables or in pita bread, so it's even more delicious. On the edge of the Armenian lavash we put a little greens with onions, on top - fried "sausages", roll up a roll. We decorate with cherry, dill and cilantro. Only one flavor will run. Bon Appetit!
Rules of filing, or what to eat
In the countries of the East and in the Caucasus it is customary to serve a dish on a "cushion" of greenery. To your liking you can decorate with pomegranate seeds, slices of lemon. The sauce is obligatory: tomato, mustard, tkemali. It is not forbidden to serve the table with assorted vegetables, stewed peppers, baked eggplants, tomatoes. As a side dish, boiled rice and potatoes will do. In addition, lavash and bread should be on the table. Very delicious recipes, presented in the article, you will like. Prepare for pleasure, for joy to family and friends!
Similar articles
Trending Now