Steps
- 1.
Tika kabab (Azerbaijan) (Baku): Creates signature lacquered crust on lamb chunks
- 2.
Jujeh kabab (Iran) (Tehran): Balances saffron marinade with fruity acidity
- 3.
Mtsvadi (Georgia) (Kakheti): Local variation using pomegranate-walnut bastes
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Tika kabab (Azerbaijan) (Baku): Creates signature lacquered crust on lamb chunks
Jujeh kabab (Iran) (Tehran): Balances saffron marinade with fruity acidity
Mtsvadi (Georgia) (Kakheti): Local variation using pomegranate-walnut bastes
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