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Lule Kebob


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#1 onjig

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Posted 14 July 2016 - 09:12 PM

2lb very lean ground lamb, or ground beef, 1/2cup  coarsley copped onions, 1/2cup chopped parsley {some people use I/2cup soft bread crumbs.

salt freshly ground black pepper to taste. I tablespoon Sumac

 

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1.combine the ground lam, onion, half the parsley, and all the vread crumbo, salt andpepper in the bowl, mix well. 

 

2. With wet hands form on sur or shish. Brown all over turning frequently. 

 

3. Serve sprinkled with the remaining parsley, with the Sumac, and with lemon wedges on the side.

 

I don't use Bread crumbs.

 

 

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OK! What would you do differently? come on, say it!~ Post it.


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#2 Yervant1

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Posted 15 July 2016 - 09:21 AM

We do it the same way as you do, but somehow yours sounds better so when are you sending the invitations for Hyeforum BBQ. :ap:

 

P.S. Please include the return air tickets!!!!!!!!!!!!! :P


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#3 MosJan

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Posted 16 July 2016 - 11:22 AM

at  last  my  Favored Topic  :) Thank you :)



#4 MosJan

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Posted 16 July 2016 - 11:49 AM

100%  lamb , i only use that  for  Khash Khash. kebab.

ohh darn i'l be  using so many  furkish words :(  Arpa is  going  to be  mad mad  mad :(

our Armenian name  for  lule  kabab  is  - Xjoghakov Xorovats, Խճողակով Խորոված
The  way  our  Grandfather  did it was to  CUT the meat  by hand  :) by knife that was teh best .
he would  clean the meat one by one.... and  i still do this time to time...

your  100% mix consists of
75%  beef 15% lamb
copped onions %10
Sea Salt &  read pepper To taste / no black pepper it  makes it  dry
combine
if your  having a  hard time of  holding it on the squires, you can add %5 Chicken  breast meat. just take out %5 beef..
cook on 4 to 5  "Mississippi" charcoal or wood fair..
if you have  any grape wines, apple or cheery wood, just cute  smaller pieces and  toss in 2 minutes before it's ready. it will gave  you  great  aroma :)
 



#5 onjig

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Posted 16 July 2016 - 05:38 PM

MosJan, When you say red pepper~do you mean Aleppo Pepper?

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I was thinking: Arpa is going to explode, before he calmed down enough to tell us how to say it, how it's spelled, maybe that it came from Van and the name of the family who first served it and to whom it was served!

 

 

 

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Of course we can order from:  https://www.menu.am/...ream_66030.html

 

 

 

 

 


#6 MosJan

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Posted 20 July 2016 - 11:17 AM

Aleppo Pepper  no longer  has the quality that it had . "Aleppo Pepper" offered in our  local stores as Aleppo Pepper  it isn't. it looks like it.
more and more we use  paprika. smoked paprika, it has  nice  test, adds aroma ..

we stay away  from using black pepper, your  body can't  digest black  pepper +  it drys the meat. specially something like Lula Qabab, where the juicy soft texture is a  must.
if  you must  use  black pepper  at-list  use white pepper, and  only on the end  after you cook your  meat, and  it's resting.

"Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. To produce white peppercorns, this outer layer is removed before or after drying, leaving only the inner seed".



#7 MosJan

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Posted 20 July 2016 - 11:20 AM

In Armenia  after Qabab  is  cooked a  generous slice of  Batter is  added to the wrap :) + Sliced Onions & Scallions
some  in Tehran add  sumac spice
 






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