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

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Lule Kabab (Ground lamb roll)
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Lule Kabab (Ground lamb roll) Makes 4 kababs
 
 
Makes 6 kababs
 
  
 
Ingredients:
 
Ingredients:
  
1 lb. ground lamb
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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
 
 
 
1/2 tsp. paprika
 
1/2 tsp. paprika
 
 
1/2 tsp. ground allspice (bahar)
 
1/2 tsp. ground allspice (bahar)
 
 
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
 
 
 
 
1 small bunch of parsley, trimmed
 
1 small bunch of parsley, trimmed
  
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Directions
  
Directions:
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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.  
 
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3. Continue to do so with the balance of the meat.  
1. Mix spices with meat and knead thoroughly.
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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.
2. From the meat mixture, detach a portion the size of a small peach, and roll into a cylindrical shape, uniform in circumference, and place on a baking sheet.
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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).
 
 
3. Continue to do so with the balance of the meat.
 
 
 
4. Place kababs on a baking sheet in oven pre-heated to 375º-400º. Bake 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 or rice pilaf, and with tan (madzoon & water).
 
  
  
 
[[Category:Recipes]]
 
[[Category:Recipes]]

Revision as of 01:54, 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).