This traditional dish came to us under the influence of Azerbaijani cuisine, and its original name is "Lola kebab". "Lola" means "round pillow" in Turkish. Diet is in its fast digestion. It is prepared for holidays and weddings, and it is very popular when it is put on the table of a dear guest. It is necessary to prepare such a kebab from fresh and fatter meat. The meat is passed through a mincer. It will be even tastier if minced meat is mixed with mutton and beef. If you add finely sliced ​​onions to the minced meat, it will increase its consistency. Egg white is added to increase the stickiness of the minced meat and prevent it from leaking when cooked. To improve the taste, add coriander seeds, pepper and salt and mix. Take a handful of the prepared minced meat, crumple it into six, and make it like a round pillow (cucumber) with a length of 8-10 cm. The surface is covered with breadcrumbs so that the juice does not flow. Pistachios are cooked on charcoal. Real Azerbaijani cooking is done in the heat of grape rust. Because the smoke of the grape rust gets into the minced meat, it will decorate it. Place two or four kebabs on a plate and garnish them with cumin-onion or fresh vegetables.