Kebabs

For lula kebab, lamb and tail fat were once chopped by hand with onion; today they are minced, then kneaded with salt and pepper. The mince is pressed in long shapes onto flat skewers and grilled over embers.

Tika kebab is made of large chunks of lamb, while basdirma is meat marinated with onion for hours. For rib kebab, lamb ribs are threaded onto skewers. Liver kebab, tava kebab and fish kebab are also popular.

Kebabs are served wrapped in lavash with sumac onions, pomegranate seeds, herbs and grilled tomatoes and peppers. No holiday, wedding or guest table is complete without them.