Saturday, September 10, 2005



2 lb lamb
4 medium onions
Species: cumin (black sort is preferable), grinded coriander seeds, dried sumac or barberry, and salt on taste
½ tsp vinegar or lemon juice


Grind the lamb with the lamb fat (or without it.)
Cut 3 onions into small cubes (or grind it too.)
Add all spices, knead it all together until the color is almost white, and let sit for about 30 minutes.
Preheat the oven to 380 F.
Grease the baking sheet.
To make lulya-kebabs, take a part of the mix with a wet hand, and shape it in an oval form.
Place on the sheet, repeat until the mix is gone.

Another way to cook lulya-kebabs is to grill.

To serve, cut 1 onion into rings, wash them and dry.
After that, sprinkle the rings with coriander seeds and vinegar.
Place lulya-kebabs over this “bedding” on a large dish.
Serve with your favorite meat sauce (for example: blend tomatoes, garlic, coriander, salt, lemon juice, and black pepper.)


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