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 …