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MAIN COURSES
Choice kourma Djyz-byz Ovrishta Gyiimya chykhyrtma Sabza kourma Kutum lavangy
	SHASHLYKS
	Choice shashlyk Liver shashlyk Lyulya-kebab Sturgeon shashlyk Djudja kebab

CHOICE KOURMA

300 gr. mutton;
20 gr. melted butter;
50 gr. onion;
100 gr. tomatoes;
0,05 gr. saffron;
pepper;
salt.

Cut mutton in 40-50 gram pieces with small ribs, salt, pepper and fry in butter with shredded onion. Then add some mutton broth, saffron infusion and stew till ready. Cut tomatoes into halves and brown in butter. Serve kourma garnished with fried tomatoes.

DJYZ-BYZ

140 gr. treated mutton guts;
60 gr. heart;
67 gr. liver;
60 gr. kidney;
50 gr. testicles;
50 gr. onions;
193 gr. potatoes;
15 gr. sheep fat;
5 gr. herbs;
1 gr. sumac;
0,1 gr. pepper;
salt;
100 gr. tomatoes in summer.

Cut clean guts into pieces 2-3 cm long. Cut liver, heart, kidney and testicles into pieces, pepper, salt and brown. Add onions, cubed and separately fried potatoes mix and bring to readiness. Sprinkle on herbs when serving. Serve sumac separately.

OVRISHTA

270 gr. chicken;
30 gr. melted butter;
50 gr. onions;
10 gr. Cornelian cherries;
5 gr. sugar;
0,1 gr. pepper;
salt.

Cut chicken into 30-35 gr. pieces, pepper, salt and brown. Shred onions, add soaked Cornelian cherries and brown, then add sugar and put mixture in pan with chicken. Mix thoroughly and bring to readiness.

GYIIMYA CHYKHYRTM

163 gr. mutton;
40 gr. onions;
25 gr. melted butter;
2 eggs;
12 gr. dill;
0,1 gr. saffron;
0,1 gr. pepper;
salt.

Make force-meat from mutton flesh with onions, add salt, pepper, saffron infusion and brown in butter. Pour on beaten up eggs and bake in oven. Sprinkle with herbs when serving.

SABZA KOURAMA

330 gr. mutton;
50 gr. onions;
25 gr. melted butter;
10 gr. abgora
or 0,3 gr. citric acid;
0,1 gr. saffron;
50 gr. spinach and sorrel;
50 gr. coriander and dill;
50 gr. kabar;
50 gr. spring onions;
pepper,
salt.

Cut mutton flesh into 25-32 gr. pieces. Pepper, salt and brown. Season with shreded onions, saffron infusion, citric acid or abgora and stew. Then add shredded spinach, sorrel, coriander, dill, spring onions. Serve sour milk separately.

KUTUM LAVANGY (stuffed fish)

253 gr. fresh kutum;
50 gr. walnut kernel;
30 gr. onions;
10 gr. melted butter;
25 gr. Cornelian cherries;
50 gr. sultana;
salt.

Draw and wash a whole fish. Make stuff of shredded onion, pounded walnuts, previosly soaked and cut Cornelians, sultana. Salt, fish, stuff it and bake in oven. Serve by cross-cut pieces.

CHOICE SHASHLYK

330 gr. lamb;
60 gr. onions;
40 gr. spring onions;
10 gr. parsley or basil;
3 gr. sumac
or 5 gr. narsharab (concentrated pomegranate juice);
salt,
pepper..

Cut flesh on ribs into 5-6 pieces. String on a spit with flesh on one side, salt, pepper, and roast over charcoals. Serve immediately. Dress with coiled onions and spring onions. Serve sumac or narsharab, salt, pepper separately. In summer time serve shashlyk with fresh tomatoes roasted on a spit.

LIVER SHASHLYK

230 gr. mutton liver;
60 gr. sheep fat;
18 gr. parsley;
3 gr. sumac;
salt.

Remove membranes and cut a piece of liver into 30-40 gr. pieces. Cut sheep fat into 10-15 gr. cubes and string alternately with liver on a spit. Spray liver with salted water. Roast over charcoals. Season with herbs and sumac.

LYULYA – KEBEB

330 gr. – mutton;
20 gr. – sheep fat;
20 gr. – onions;
40 gr. – spring onions;
15 gr. – parsley and basil;
45 gr. – wheat flour;
3 gr. – sumac;
salt,
pepper.

Mince mutton flesh with onions, season with pepper and salt and mix thoroughly. Cool force-meat in fridge for 20 minutes. String force-meat on a spit which wider than for shashlyk and shape as sausage. Roast over charcoals. Wrap lyulya-kebeb in lavash (thin flat cake).
Roll heavy unsalted dough 1 mm hick and bake both sides in griddle without dripping. Garnish lyulya-kebeb with coiled onions, sumac or tomatoes roasted on a spit.

STURGEON SHASHLYK

347 gr. sturgeon;
5 gr. oil
or 30 gr. sour cream;
24 gr. onions;
32 gr. spring onions;
1/5 lemon;
5 gr. narsharab;
1 gr. sumac;
pepper,
salt.

Draw sturgeon and cut into 40-50 gr. pieces, salt, pepper, coat with sour cream and roast on a spit over charcoals, for 7-10 minutes. Place on a plate and garnish with fresh tomatoes and sliced onions. Serve narsharab and sumac separately.

DJUDJA KEBAB

285 gr. chicken;
10 gr. sour cream;
30 gr. onions;
25 gr. coriander and parsley;
1/2 lemon
or 25 gr. narsharab;
salt,
pepper..

Cut chickens into halves, salt, pepper and string on a spit. Coat with sour cream roast over charcoals. Garnish with coiled onions and dress with lemon sections.