It is necessary: 500 g fat mutton, 150~200 g onions, at possibility – broadtail fat, salt, a dried basil and a black pepper to taste

mutton Pulp to pass together with onion through a meat grinder two or three times.

at possibility together with meat to pass broadtail fat.

forcemeat to salt and fill with spices.

forcemeat to mix or beat off (to lift and throw back in a bowl) until it will not cease to burst and does not become viscous.

it is necessary to mix not a spoon, and hands.

Vymeshannyj forcemeat to divide into slices in weight 40~45 g and to generate sausages in the thickness about 3 centimetres and length 15~20 Formovku see

it is necessary to make the hands moistened in cold water.

the received sausages to string on flat skewers (for preparation on coals) or on wooden shpajki (for preparation in a bakeoven).

On long skewers are strung on 2~3 " sosiski".

Strung kebaby it is possible in addition obhlopat’ that they were better fixed on skewers.

to Fry ljulja-kebaby over paskalennymi yglyami, pepiodicheski povopachivaya skewers.

at preparation in house conditions ljulja-kebaby it is necessary to place on a baking tray or on a lattice (having substituted downwards a baking tray for flowing down fat).

the Bakeoven to warm up to t=250°s and to fry 15~18 minutes on the one hand and 5 minutes with another.

at giving ljulja-kebaby act in film from skewers, fall down ground sumahom (at desire and possibility) and are wrapped in the Armenian unleavened wheat cake cut with strips.

to ljulja-kebabam submit a lot of greengrocery (green onion, a parsley, a coriander) and the roasted tomatoes.

also as sauce it is possible to submit narsharab – uvarennyi to 1/3 initial volumes garnet juice.

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