Kebab

How to make a kebab lula at home? Pass lamb pulp with onions through a meat grinder two or three times. If possible, skip Kurdish fat with meat. Salt and season with spices. Stir the mince with your hands or beat (lift and throw back into the bowl) until it stops cracking and is viscous. Divide the kneaded minced meat into pieces weighing 40-45g and form sausages with wet hands about 3 centimeters thick and 15-20 cm long. Thread the resulting sausages on flat skewers (for cooking on charcoal) or on wooden skewers (for cooking in the oven). 2-3 sausages are strung onto long skewers. Strung kebabs can be additionally slammed so that they are better fixed on the shampuras. Fry the kebab lula over hot coals, turning the skewers periodically. When cooking at home, the kebab lula should be placed on a baking sheet or on a grill (placing a tray down for flowing fat). Heat the oven to 250 ° C and fry for 15-18 minutes on one side and 5 minutes on the other. When serving, remove the kebab from the skewers, sprinkle with ground sumac (if desired and possible) and wrap in Armenian pita bread cut with strips. A lot of greens (spring onions, parsley, cilantro) and toasted tomatoes are served to the lula kebab. Narsharab (pomegranate juice boiled up to a third of the original volume) can be served as a sauce.