Kuyrdak

Ingredients

 * 850 g of sheep's liver
 * 500 g of kidneys
 * 300 g of heart
 * 450 g of fat of tail or 150 g of fat mutton
 * 2 onions
 * 2 cups of broth
 * a teaspoon of black ground pepper
 * salt to taste.

Directions

 * 1) The fat of tail or fat mutton is cut in small cubes and fried until fat is melted: then heart and kidneys are added; 15 minutes later liver and chopped Onion, salt and pepper are added, some broth is poured in and all this is cooked to readiness.
 * 2) Kuyrdak is served in soup-plates and strewed with greens. Usually kuyrdak is served with taba-nan or fresh bread.