Lula kebab

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.

It is served wrapped in lavash with sumac onions, herbs and grilled tomatoes and peppers.

Azerbaijan has many kebabs — tika, basdirma, liver, tava kebab — and lula is among the best loved.