Beldeme

Ingredients

 * lamb's saddle
 * 2 tablespoons of melted fat
 * 2 cucumbers
 * 2 tomatoes
 * salt
 * pepper
 * greens to taste

Garnish

 * a cup of rice
 * 2 teaspoons of butter
 * a pinch of salt

Force-meat

 * 700 g of mutton
 * 250 g of fat of tail
 * 3 onions
 * 1½ teaspoons of salt
 * ½ of a teaspoon of black ground pepper
 * a cup of sour cream
 * 5 – 6 tablespoons of melted butter

Dough

 * 3 cups of flour
 * a not full cup of water
 * 2 eggs
 * a teaspoon 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.
 * 2) The ready meat is cut off from the lumbar, cut in slices, decorated with potatoes, cucumbers and strewed greens.
 * 3) As garnish fried rice porridge is served.
 * 4) Meat, fat of tail and onions are minced, salt and pepper are added and all this is thoroughly mixed.