Meat and cuticles with bay leaf, black pepper and salt is put to boil until the meat begins to separate from the bone. Then cut into small pieces, and thereto were added other spices, chopped garlic, crushed, and 1 1/2 cup broth. This mixture is filled belly (flat side remain outside). Sutured and put in a saucepan on cross vine. Pour the rest of the broth and punctured in several places. Pressed on top with a plate and boil on low heat for about 2 hours. Once removed washed and further heat pressed between two boards. Finished khash keep in a cool dry place. It lasts about 3 weeks.