Name: Lamb in Lavash
Yield: Makes 24 pieces; Serves 8 to 12 as an Appetizer, 4 to 6 as a Main Course
Cuisine: Azerbaijan
Ingredients: 4 scallions, both white and green parts, trimmed and thinly sliced; 1 large pomegranate, broken into seeds; 3 tablespoons ground sumac (optional); 24 fresh basil leaves; 24 flat-leaf parsley sprigs; 2 large lavash, or 4 pita breads; 1½ teaspoons salt, or more to taste; ¼ cup thinly slivered fresh basil leaves; ½ teaspoon freshly ground black pepper, or more to taste; 1½ pounds ground lamb; ¼ cup coarsely chopped fresh flat-leaf parsley; 2 tablespoons whole-wheat flour; 1 small onion, finely chopped

Preparation info

Makes 24 pieces ; Serves
8 to 12
as an Appetizer

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Ground lamb kebabs are enjoyed throughout the Muslim world, from Sumatra to Marrakech, but they reach their apotheosis in Turkey, Iran, and the former Soviet republics of Central Asia. Lyulya is the Azerbaijani version, and the use of fragrant fresh basil and sweet-sour pomegranate seeds make it unique among the ground meat kebabs. This particular rendition, which comes from the restaurant in the Hyatt Regency in Baku, is served wrapped with fresh herbs in thin sheets of the paperlik