Egg or bread – what holds lula together better?
I cooked on a Forester grill with two chambers: kebabs in one with an open flame, and vegetables in the other, under a lid.
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Item No. 3957547706
LYULYA KEBAB
per 1 kg of meat
∙ lamb, shoulder, or leg - 1 kg
∙ fat tail - 250-300 g
∙ onion - 300 g
∙ salt - 1 tbsp, black pepper - 1 tsp, cumin - 1 tsp, coriander - 2 tsp
Grind the meat, half twice for texture. Use a knife to finely chop the onion and fat tail; do not grind the meat in a grinder, as this will cause water to leak out and the minced meat to run. Combine everything, add the spices, and knead until sticky and thread-like – this is what holds the lyulya on a skewer, without the egg or bread. Refrigerate, then place on a skewer. Fry over high heat with a fan for 10-12 minutes.
ADANA
for 600 g of meat
∙ Lamb - 600 g
∙ Fat tail - 130 g
∙ Red pepper, capia or romiro - 1 pc
∙ Salt - 1 tsp, paprika - 2.5 tsp, chili pepper (pul biber) - to taste
Finely chop the pepper and squeeze out the juice, otherwise it will run. Freeze the meat and fat tail, chop until combined - leave the pieces, do not beat into a paste. Serve the portions cold, on cold skewers, and place in the freezer for 20-30 minutes before cooking. Fry for 6-8 minutes.
SUMACH ONION
∙ 2 red onions, 0.5 tsp salt, 2 tsp sumac, 1 tbsp parsley, 1 tbsp lemon, 1 tbsp olive oil.
Finely mash the onion with salt for a minute – this removes the harshness. Then add the sumac, parsley, lemon, and olive oil. Let sit for 15 minutes.