Azeri kebabs


1:Lule kebab:Ingredients:
Sheep meat (meat and beef 50:50) 500 grams
Onions – 200 grams
Sheep tail – 100 grams
Salt, pepper
200 grams of onion should be 500 grams. This ratio needs to be overcome, otherwise it does not remain lose. Stir well and store in a cold place for 4-5 hours.
15-20 minutes before mincing from the refrigerator and still mix well. The dung is delivered manually and wrapped around the tumor. The rod can also be sealed. But the table is not opened on the table. It does not burn. When the flame is fired, cut it off with the pre-made salt water.
Sugar is served between lavender and lavender. You can also pour sumax on it.
Bon Appetit!

2:Tike kebab:Ingredients: 350 grams of beef, 60 grams of onions, 40 grams of onion, 10 grams of parsley and basil, 3 grams of sumaq or 5 grams of pomegranate, salt. Preparation: 30 to 35 tbsp cuts from the trunk of sheep slices shingles. Salt is sprinkled on top and roasted on barbecue on roasted coal. When sheep is worn, both greasy and greasy mustache should be taken. The barbecue is used to cook the kebabs. At this time, the steak kebab is non-flammable and delicious. It should be noted that the coals are flammable and that the meat is cooked in an orderly manner. The teats should be turned over occasionally. After a short stomach is cooked (about 5 minutes), the table should be served. Onion rice chopped onion and chopped onion will be served in the dumplings. 1/6 of lemon, or 5 grams of lemon juice, peanuts, beaten pepper,salt. Bon Appetit