Description Edit

Ingredients Edit

Directions Edit

  1. Mutton is washed, cut in pieces 30- 45 g each; if there are bones they are chopped up. All this is put in a pan, covered with cold water; when boiling begins scum is removed and boiling is continued for 30–45 minutes. Then washed rice is added and boiled for about 30 minutes. At the end of boiling finely cut and slightly fried fat of tail, chopped Onion, laurel leaves and salt are added.
  2. Serving the table one puts meat in soup-plates or kese, fills them with broth, adds katyk and strews all this with greens.
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