My beef was prepared the day before, so the time are subject ready. You can cook Lula-kebab and fresh meat, but you need to consider some points. Minced meat it is necessary to stand in the refrigerator at least 30 minutes, after knocking it into the bowl. Kneading and knocking out - a must when cooking burgers and such, so the fiber is better connected by collagen. I add in minced egg, green onion, wild garlic, if there is, and fresh cilantro. All mixed and put in the fridge until fried onions.

By the way, fried onions in luschka - my unintended prescription. And it was so. Mother-in-law told me what to do, I listened and then decided that the onions must be fried... Pulaski ate, and I apologized for my carelessness and gag. However, the husband is asked to continue to add to ground beef that is fried onions. Over time, I like to add minced fresh herbs: green onions, cilantro and garlic.

And so, the toasted onion until transparent and light colour, when it has cooled, add in the ground beef, separating from the oil in which it was cooked.

Add to the minced salt and pepper, beat again and leave for 5 minutes. The photo shows that the stuffing is dense and smooth like dough.

And now for the red onion. We will cut it in half rings, and pour 2 tbsp of Apple cider vinegar, let zamarinuetsya. This step can be omitted if you don't like the onion to the meat.

On a cutting Board, place flour. Again, in the classic version, no breading, and not added the egg. But there is a kebab cooked on the coals and a spit or skewers. We have the same homemade recipe, and will fry in a frying pan. Pulaski formable in the form of small sausages, I have a length of a palm, lightly dip them in flour, and sent on a heated with oil pan. I fried Pulaski on three sides for 4-5 minutes each. Then 3-5 minutes, the carcass is covered.

Traditionally kebab is served with lots of greens and vegetables. We have the same prerequisite is the filing of pickled red onion and sumac. It is a powder Burgundy color with a sour taste from the crushed berries of the sumach tree (vinegar wood). In Sumy you can dip kebab or sprinkle it on top.