Lüle Kebap (AZARBAYCAN)

Lüle Kebap (AZARBAYCAN)

Sheep meat – 330 gr
tail fat – 20 gr
onion – 20 gr
green onion – 40 g
parsley and potatoes – 15 gr
wheat flour – 45 gr
sumag – 3 gr,
salt, pepper.

METHOD
The soft feeling of sheep is passed through the mincemeat with onion, pepper and salt are shot and mixed well. Minced meat, put in the fridge for 20 minutes. The minced meat is swollen in a long way in a bunch of bottles. Lüle kebab is roasted on charcoal in barbecue. When the lüle kebab is served to the table, put it in the lavash. To prepare the lavash, the unfermented hard dough is spread in a thickness of 1mm and both sides are cooked in a fat-free frying pan. Next to the Lüle kebab is a ring-chopped headed onion, sauteed or fried in tomatoes.