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)
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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)
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1 tsp. ground coriander (kinz)
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1/2 tsp. salt
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1/2 tsp. salt
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1/2 tsp. paprika
 
1/2 tsp. paprika
  
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1/4 tsp. ground black pepper (dakhdigh)
 
1/4 tsp. ground black pepper (dakhdigh)
  
1 small onion, quartered & sliced
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1 small onion, quartered & sliced  
  
 
1 small bunch of parsley, trimmed
 
1 small bunch of parsley, trimmed
  
  
Directions:
+
Directions
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 +
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.
  
1. Mix spices with meat and knead thoroughly.
+
3. Continue to do so with the balance of the meat.  
  
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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4. Bake in oven pre-heated to 375º for 20 minutes or until well browned.  
  
3. Continue to do so with the balance of the meat.
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5. Garnish kababs with sliced onions and parsley.
  
4. Place kababs on a baking sheet in oven pre-heated to 375º-400º. Bake for 20 minutes or until well browned.
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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).
  
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]]

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).