Cooking Tashkent‑style lula kebab with chef Lali Abdusattor Abduvakhobov
Juicy lula kebab with a rich meaty flavour, cooked over the fire — a classic that relies on the right mince and heat. Chef Abdusattor Abduvakhobov from the Tashkent restaurant Lali told us how to cook the perfect one.
Ingredients
Beef120 g
Lamb 80 g
Onion 40 g
Beef fat 20 g
Salt to taste
Pepper to taste
Рецепт
- Make mince from beef, lamb, onion and beef fat.
- Add salt and pepper, mix the mince thoroughly until you get a dense, homogeneous mass.
- Shape the lula on a skewer, pressing the mince firmly so that it sticks well. If desired, wrap the piece in lamb netting.
- Fry the lula kebab over an open fire or on a grill until golden brown, turning it periodically — this will help keep it juicy inside.