Difference between revisions of "Kabab, lule (Baked lamb rolls)"

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Lule Kabab (Ground lamb roll) Makes 4 kababs
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'''Lule Kabab''' (Ground lamb roll)
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Makes 4 kababs
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Ingredients:
 
Ingredients:
  
 
1 lb. ground lamb
 
1 lb. ground lamb
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1 tsp. ground coriander (kinz)
 
1 tsp. ground coriander (kinz)
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1/2 tsp. salt
 
1/2 tsp. salt
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1/2 tsp. paprika
 
1/2 tsp. paprika
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1/2 tsp. ground allspice (bahar)
 
1/2 tsp. ground allspice (bahar)
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1/4 tsp. ground black pepper (dakhdigh)
 
1/4 tsp. ground black pepper (dakhdigh)
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1 small onion, quartered & sliced  
 
1 small onion, quartered & sliced  
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1 small bunch of parsley, trimmed
 
1 small bunch of parsley, trimmed
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Directions
 
Directions
  
 
1. Mix spices with meat and knead thoroughly.  
 
1. Mix spices with meat and knead thoroughly.  
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2. Divide the mixture into 4 equal portions, and roll each into a cylindrical shape, uniform in circumference, and place on a baking sheet.  
 
2. Divide the mixture into 4 equal portions, and roll each into a cylindrical shape, uniform in circumference, and place on a baking sheet.  
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3. Continue to do so with the balance of the meat.  
 
3. Continue to do so with the balance of the meat.  
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4. Bake in oven pre-heated to 375º for 20 minutes or until well browned.  
 
4. Bake in oven pre-heated to 375º for 20 minutes or until well browned.  
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5. Garnish kababs with sliced onions and parsley.
 
5. Garnish kababs with sliced onions and parsley.
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6. Kababs can be eaten in a half loaf of pita bread, or a club roll; or with bulghour  pilaf, and with tan (madzoun & water).
 
6. Kababs can be eaten in a half loaf of pita bread, or a club roll; or with bulghour  pilaf, and with tan (madzoun & water).
  

Latest revision as of 01:57, 26 February 2020

Lule Kabab (Ground lamb roll)

Makes 4 kababs


Ingredients:

1 lb. ground lamb

1 tsp. ground coriander (kinz)

1/2 tsp. salt

1/2 tsp. paprika

1/2 tsp. ground allspice (bahar)

1/4 tsp. ground black pepper (dakhdigh)

1 small onion, quartered & sliced

1 small bunch of parsley, trimmed


Directions

1. Mix spices with meat and knead thoroughly.

2. Divide the mixture into 4 equal portions, and roll each into a cylindrical shape, uniform in circumference, and place on a baking sheet.

3. Continue to do so with the balance of the meat.

4. Bake in oven pre-heated to 375º for 20 minutes or until well browned.

5. Garnish kababs with sliced onions and parsley.

6. Kababs can be eaten in a half loaf of pita bread, or a club roll; or with bulghour pilaf, and with tan (madzoun & water).