Indulge in the rich flavors of Azerbaijani cuisine with this mouthwatering recipe for Mushroom and Potato Lule cooked in lamb fat! In this video, I take you through the traditional process of marinating mushrooms and potatoes, infusing them with aromatic spices and herbs. Then, we grill them to perfection, enhancing their taste with the savory essence of lamb fat. Whether you're a seasoned chef or a culinary enthusiast looking to explore new flavors, this recipe promises to tantalize your taste buds and transport you to the heart of Azerbaijan's culinary heritage. Don't miss out on experiencing this delicious blend of flavors and textures - watch now and get ready to savor the essence of Azerbaijani cuisine!
Potato and Mushroom Kebab
Ingredients:
For Mushroom Kebab:
500g mushrooms (medium-sized)
Salt
Black pepper
Paprika powder
Sunflower oil (50ml)
Make sure to get mushrooms of similar size. Avoid soaking the mushrooms in water for too long, as they will absorb water. Drain them quickly after washing. Let them marinate for 20-30 minutes after adding the spices. It's essential to use oil to prevent the mushrooms from burning and to keep them juicy.
For Potato Kebab:
1kg potatoes
100g lamb fat
2 g hot chili pepper
8 g salt
1 g curcuma
Boil the potatoes and mash them. Add chopped lamb fat and spices, then mix well. Turn the kebab every minute while cooking. Enjoy!
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