The Caucasus's minced masterpiece: fatty lamb chopped with onion and salt — no egg, no breadcrumbs — kneaded until it grips the skewer by protein alone, then grilled and rolled in thin lavash with sumac. A soft, juicy interior under a taut skin is the test of a proper lyulya.
Also known as: lula kebab, lyulya, lülə kabab, lyulya-kebab, lulya kebab, lule kebab
Watch it made
Ingredients
- 700 g fatty lamb, hand-chopped or coarsely minced (at least 25% tail fat)
- 2 onions, chopped very fine
- 10 g salt
- 0.5 tsp black pepper
- wide flat skewers
- 2 lavash breads
- 1 tsp sumac
- fresh herbs (tarragon, basil, cilantro), to serve
How to make it
- 1
Knead the lamb, onion, salt and pepper 8-10 min, repeatedly slapping the mass hard against the bowl; it is ready when it pales and squeaks.
- 2
Chill 1 h so the fat sets.
- 3
With wet hands, grip fistfuls around flat skewers and squeeze into long ridged cylinders.
- 4
Grill over high coals 8-10 min, turning often; the fat should hiss but never flame.
- 5
Roll each skewer in lavash for 2 min, then serve with sumac and the herb bundle.
Pro tip: No egg, no breadcrumb: the slap-kneading is the only binder. When a fistful sticks to your upturned palm for three seconds, it will hold the skewer.
