ForumTitleContentMemberSexCountryDate/Time
K-1 Fiance(e) Visa Case Filing and Progress ReportsDecember Filers
NOA2 today!!!!!!!!!!!!
crazy_for_IzaMaleArmenia2011-05-18 12:12:00
K-1 Fiance(e) Visa Case Filing and Progress ReportsDecember Filers
Wow, I absolutely love Borsh. Iza makes wonderful Borsh. I think I am addicted to dill. LOL Ok so here's a recipe from my honey. I really hope you guys try it. It's amazing.

Lula Kebob-

Ingredients:
l lb. Ground Beef (the higher quality the better, but it's not necessary. Make sure it's fresh. That's the key)

1 lb. Ground Lamb (Again, this must be high quality. Lamb typically comes from New Zealand, so it may have been frozen.
If you can source something local that's fresh it will greatly improve the taste.)

1 Pkg. of Lavash Bread (Greek Pita works just as good.)

1 Egg

2 Slices of good white bread.(Crust removed)

A couple ounces of whole milk. It does not have to be an exact amount. I'll explain later.

Fresh mint 3-4 sprigs finely chopped.

Cilantro Coarsely chopped (Garnish)

3 Sliced Roma Tomatoes (Garnish)

1 Medium Red Onion grated. Yes, I said grated. Stop crying. :D

Cumin

Salt and Pepper

Chili Powder

These are cooked on the grill.
Directions:
Tear your white bread with the crust removed into small pieces. Place in a small bowl and cover with milk and set aside. In a large non-metal bowl combine beef, lamb, egg, chopped mint, grated red onion, cumin, chili powder, salt, and pepper. I left out the quantities of the seasonings because people's tastes vary widely. They are supposed to be highly seasoned. Put in an amount that you think is right. You'll have a chance to change it later. Add the bread that has absorbed the milk. Squeeze out any excess milk. Mix all ingredients by hand being careful not to over mix as the meat will become tough. When the meat mixture is thoroughly mixed, take a teaspoon of it and cook it on the stove. This is how you check your seasonings to see if they suit you. Adjust seasonings as desired. Form the meat into logs about an 1" to an 1-1/2" by 8" long and place on a cookie sheet. Once you have shaped your meat place in the fridge for at least 45 minutes. Overnight is best, but not necessary. It gives the proteins a chance to bond with the egg and bread so everything doesn't fall apart. Make sure to oil the grill before you put the meat on or it will stick like crazy. Cook your kebob over a medium high heat until done. Do not try to turn them early. You turn them when the meat releases from the grill grate. If it sticks, it's not ready.
Serve the kebob in warm lavash or pita with a dollop of sour cream, chopped cilantro, and tomato. I could eat this everyday and never get sick of it. I hope you guys like it. If anybody decides to try this, and has any questions just shoot me a message and I would be glad to help. I have cooked this many times and am a professional kebob master.
crazy_for_IzaMaleArmenia2011-04-03 15:52:00
K-1 Fiance(e) Visa Case Filing and Progress ReportsDecember Filers
Sorry, brain-fart. LOL
crazy_for_IzaMaleArmenia2011-04-03 15:26:00
K-1 Fiance(e) Visa Case Filing and Progress ReportsDecember Filers
Got a touch! 3/22/2011 Yeeeeeeeeeehaaaaaaaaaaaaaaw! Oh yeah, hey Dizzy, Mary wanted me to let you know that I'm going through the CSC.

Edited by crazy_for_Iza, 02 April 2011 - 04:56 PM.

crazy_for_IzaMaleArmenia2011-04-02 16:52:00
K-1 Fiance(e) Visa Case Filing and Progress ReportsDecember Filers
Man, this is pretty sweet. I sure am glad you guys did this, thanks for the invite! :D
crazy_for_IzaMaleArmenia2011-02-03 23:48:00