1 glass “bulgur” (Boiled and pounded wheat)
2 onions
2 tomatoes
250 g mutton, cut into cubes
4 tablespoon of margarine

Preparation method

Brown meat cubes with chopped onions in shortening until the meat has absorbed its juices.
Add peeled and small cut tomatoes or one tablespoon tomato paste with little water and continue browning for 1-2 minutes.
Add salt, pepper and 5-6 glasses of water. Cook until tender. The sauce must be reduced to 4 glasses of wate
Add bulgur. Cook first on big then on medium head. When bulgur has absorbed the juice stir for once and put aside. Serve with pickles and “ayran.”

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