Lyulya-kebab is translated from the ancient Turkic language as "pipe" and "fried meat". This is a very common and popular dish in Muslim countries. So, in Turkey, it is prepared from lamb, and beef, and chicken, as well as from a variety of offal. But preparation of minced meat for kebab is considered a special art in this country.
Preparation of ingredients for minced meat
The most important thing in this process is to choose high-quality and fresh meat, in no case frozen. In principle, any raw material, even not used in Muslim countries, for example, pork, can be used for minced lula kebab. But the traditional meat is still lamb or lamb. Beforehand, it must be thoroughly cleaned of films and excess fat.
For minced meat, you will also need fat tail fat, and in a fraction of about 1 to 4 of the total amount of meat. It is this ingredient that will impart juiciness and a unique taste to the meat. You should also prepare some peeled onions. In no case should you overdo it with this ingredient: this amount will be enough for 2 kilograms of meat, since otherwise the meat sausages will simply fall apart over the fire under the influence of onion juice.
The classic recipe for minced meat for kebab also allows the presence of fresh chopped herbs (dill, parsley or basil) and salt. But, of course, according to your own taste, you can also add your favorite spices and seasonings.
Cooking minced meat
Again, the traditional minced meat for kebabs should never be scrolled through a meat grinder, but must be chopped with hatchets. It is most optimal if you have a wide stump at your summer cottage, which must first be thoroughly greased with a small amount of melted animal fat so that chips do not fly off the hemp, which are not at all needed in minced meat.
So, first, a large piece of meat must be cut into pieces-cubes of 2x2 centimeters, and then grind them for 15-20 minutes, then the state of homogeneous minced meat, while it is best to go around the stump from time to time so that all the meat is precisely chopped. It is when chopping, and not when scrolling, that the main ingredient will retain a very valuable juice. It may be difficult at first for you to wield two hatchets at once, but you can and should adapt to this.
The fat tail fat must be very carefully cut literally to a pasty state, for which the help of a blender is quite allowed, but, again, it is better not to take a meat grinder. If you eat pork, then the fat tail can be replaced with lard. Now comes the turn of the onion, which you just need to cut into small pieces with a sharp knife, and the same should be done with herbs. Then all the ingredients are thoroughly mixed by hand, after which the minced meat is ready for making a delicious, appetizing and juicy kebab!
