Beldeme

Ingredients
For garnish: For force-meat: For dough:
 * Lamb's saddle
 * 2 table-spoons of melted fat
 * 2 cucumbers
 * 2 tomatoes
 * salt
 * pepper
 * greens to taste
 * a cup of rice
 * 2 tea- spoons of butter
 * a pinch of salt
 * 700 g of mutton
 * 250 g of fat of tail
 * 3 onions
 * 11/2 tea-spoons of salt
 * 1/2 of a tea-spoon of black ground pepper
 * a cup of sour-cream
 * 5-6 tablespoons of melted butter
 * 3 cups of flour
 * a not full cup of water
 * 2 eggs
 * a tea-spoon of salt.

Directions

 * 1) From the lamb's carcass along the backbone the lumbar is cut our not cutting it in two halves: then the groin is cut off, the remainder is rubbed with salt and pepper and roasted on fat in the oven. The ready meat is cut off from the lumbar, cut in slices, decorated with potatoes, cucumbers and strewed greens. As garnish fried rice porridge is served.
 * 2) Meat, fat of tail and onions are minced, salt and pepper are added and all this is thoroughly mixed.