Friends, I advise all lovers of Lula-Kebab to try cooking turkey lule, especially this advice applies to beginner "kebabs", because with turkey meat you will have much less problems with stickiness and minced meat density, since turkey meat is noticeably faster when kneading than, for example, lamb or beef begins to acquire the fibrous structure necessary for kebab, which is needed so that your lula does not slip off the skewer into coals when frying. Add fat tail, finely chopped onion, salt, pepper and voila, the lula is ready for frying, just remember that turkey meat is fried faster than lamb or beef and also burns more easily.
As for potato lula, it’s a little more complicated here, it’s important not to overdo it with the addition of fat tail and try to choose potatoes with a high starch content. There is another life hack for potatoes, try to make mashed potatoes with a mixer, and not with an ordinary potato masher, and you will get a more sticky, viscous mass, which in this case is better for forming our lule. So friends, watch the video until the end, I'm almost sure that it will be useful for you.
#barbecue #lyulya_kebab #lyulya_from_turkey #lyulya_from_potatoes #recipe_lyulya_kebab
11 сен 2024
