I’ve been using natural wood for grilling shashlyks and other kebabs for quite a while now (I explained the process in my lyulya-kebab recipe post). The wood smoke certainly imparts some flavor, but the…
I’ve often spoken of lyulya-kebabs, whether to criticize the ones I’ve eaten in New York restaurants (such as here, here, or here), or to sing the praise of the ones I’ve had in…
Outdoors restaurants and the typical Azerbaijani meal; Ordubad; tutovka, kebabs and grilled vegetables.
Here’s the second dish in my trilogy of Lake Sevan’s Gifts (the Trout Kutap was my first)! Lyulya kebabs are originally an Azerbaijani dish consisting of a mixture of ground lamb cooked…