Difference between revisions of "Beldeme"
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* a teaspoon of [[salt]] | * a teaspoon of [[salt]] | ||
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# 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. | # 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 [[potato]]es, [[cucumber]]s and strewed greens. | # The ready meat is cut off from the lumbar, cut in slices, decorated with [[potato]]es, [[cucumber]]s and strewed greens. | ||
Latest revision as of 06:50, 14 July 2012
Ingredients
Garnish
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
Procedures
- 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.
- Meat, fat of tail and onions are minced, salt and pepper are added and all this is thoroughly mixed.
