L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

BuzheninaRussian cuisine

Paella dish

Hungarian cabbage soup korhejleveshHungarian cuisine

Paella dish

Layered pie gibanicaSerbian cuisine

Paella dish

Liege saladBelgian cuisine

Paella dish

Goan Vindaloo CurryIndian cuisine

Paella dish

BriocheFrench cuisine

Paella dish

Spring SaladSoviet cuisine

Paella dish

Icelandic Vinarterta CakeIcelandic cuisine

Paella dish

Cabbage solyanka with meatRussian cuisine

Paella dish

Korean salad japchaeKorean cuisine

Veal lula kebab with pine nuts

6 servings

45 minutes

The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

998.2

kcal

45.6g

grams

78.1g

grams

33.2g

grams

Ingredients

6servings

1

kg

200

g

4

head

100

g

to taste

Ground black pepper

to taste

to taste

700

g

30

g

30

g

30

g

200

ml

Cooking steps

1
Rub the meat with coarse salt, pepper, and paprika.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Paprika: to taste

2
Send the meat and fat to the freezer for 2 hours.
Required ingredients:
1. Veal: 1 kg
2. Pork fatback: 200 g

3
Chop 1 onion.
Required ingredients:
1. Onion: 4 heads

4
Chop the frozen meat and fat into pieces.

5
Add onion.
Required ingredients:
1. Onion: 4 heads

6
Pass the meat, fat, and onion through the meat grinder twice. Beat the meat a little by hand.
Required ingredients:
1. Veal: 1 kg
2. Pork fatback: 200 g
3. Onion: 4 heads

7
Add pine nuts to the meat. Form small sausages and skewer them.
Required ingredients:
1. Pine nuts: 100 g

8
Fry over the fire for about 7–10 minutes.

9
Prepare the sauce. Finely chop 3 heads of onion and herbs.
Required ingredients:
1. Onion: 4 heads
2. Cilantro: 30 g
3. Dill: 30 g
4. Basil: 30 g

10
Add tomato paste and vegetable oil.
Required ingredients:
1. Tomato paste: 700 g
2. Vegetable oil: 200 ml

11
Add salt and pepper to taste.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste

12
Serve the lula with barbecue sauce, sprinkled with greens.

Similar recipes