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Lyulya kebab is a unique kebab variety popular throughout the Caucasus region. It typically consists of ground lamb combined with finely chopped onions. The mixture is seasoned with salt and black pepper, then skewered and grilled. Other types of meat such as fish and poultry can also be used in the preparation of lyulya.
What makes this kebab variety so unique is the process of kneading the meat for a long time so that it becomes denser and does not fall apart. The dish dates back to the 2nd century, and it was even praised by the famous Roman historian Pliny the Elder, as well as the famous Roman scientist Ptolemy.
Kabab be al-karaz is a traditional and beloved Syrian dish of lamb kebab and cherries, especially popular in the city of Aleppo. It is made from minced meat mixed with onions and sour cherries (St. Lucie cherries traditionally), cooked with sugar and either ghee or butter until tender.
The meat is shaped into balls or patties and then fried until browned. Cherry sauce is added to the kebab, and the mixture is cooked together until the flavors meld. The dish is garnished with toasted pine nuts and parsley and served with Syrian bread or rice, offering a unique taste that combines sour and sweet flavors.
Khashlama is a straightforward and traditional meat dish originating from the Caucasus region. Although time-consuming, the dish is made by simply boiling large chunks of meat, usually beef or lamb, in hot water. The traditional version of this famous dish does not include other ingredients, except a few spices, making the boiled pieces of meat the star of the dish.
Because of this, khashlama contains only the finest meat cuts available. The origins of the dish believe to be in the Georgian Kakheti region, where it is regarded as a regional signature dish. However, it is also widely popular in the neighboring Armenia, causing disputes over the true origin of the dish.
MOST ICONIC Khashlama
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Kchuch is a type of Armenian meat and vegetable stew prepared in a traditional Armenian clay pot known as kchuch, from which it gets its name. It typically consists of a combination of seasoned chunks of lamb meat, chopped vegetables such as onions, potatoes, tomatoes, peppers, and eggplants, along with garlic, spices, and herbs, all drizzled with some robust Armenian wine.
The ingredients are then added to a clay pot and slowly cooked in the oven. This one-pot dish is eaten hot with the traditional lavash flatbread, and it is usually served in the pot in which it has been prepared.
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