Kabab, lule (Baked lamb rolls)

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Lule Kabab (Ground lamb roll)

Makes 6 kababs


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


1. Mix spices with meat and knead thoroughly.

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.

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).