Lamb wash and salt it inside and out. Entrails of lamb thoroughly wash, The boiling in salted water and finely chopped, then sauté in the oil with chopped parsley and mint, pour a little hot water and

The meat is washed and cut into pieces. Put it in a saucepan with the butter, pepper, salt, parsley roots, sliced, and 2 tbsp water. Cover with a lid and bring to the boil, leave to stew slowly on low

Cleaned, washed and cut into pieces of meat is placed in a pot and stew on low heat with chopped onion and garlic, parsley and mint, red pepper, fat and salt to taste. A few minutes before the dish is

Meat fry lightly in fat and subtract. In the same fat stew of finely sliced ​​onion with carrots, diced. After softening of carrots add tomato paste, flour and paprika. Pour with hot water or broth

Meat and entrails are cut into pieces and fry in the oil with chopped onion. When the onions soften, add 2-3 chopped tomatoes. After stifling tomatoes put red pepper. Pour over the broth or hot water

The meat is separated from the bones, cut it to pieces and put to boil in a pan with 4-5 cups salted water. Flour fry until it turns rosy half the fat, then stirring constantly dilute slurry of broth

Meat and entrails are cut into pieces and add to onion finely chopped , peppers, parsley and mint. Sprinkle with red and black pepper, pour the wine, add salt and put in the ring casseroles. After

The meat is washed, add salt, put it in a baking dish, pour in the oil and bake, from time to time pour a little water. When the meat is already baked in the pan pour the milk with the eggs broken

Lamb wash and salt it inside and out. Giblets are washed and boiled in salted water. In fat zadushva chopped onion and mix with paprika, then add chopped mint and trifles, the bulgur, pre-washed and

Finely chopped onion stew in the oil until soft. Add cleaned and washed rice, cooked and chopped giblets, chopped parsley and mint. Mixture pour 3 cups giblets broth, add salt and boil until the rice

Giblets or meat is finely chopped and fry in preheated oil. Then add chopped onion, flour, paprika, rice, fuzzy little water in tomato paste. Add salt mixture, pour 1 cup hot water or broth and boil

Meat and offal (babrecheta, sweetbreads, nuts) are finely chopped and fry in 1/2 of the lard, which is then removed. In the same oil fry the white part of the onion, cut into in small pieces mix with

Meat and offal are crushed with chopper and mix with chopped onion and mint, peeled and squeezed the juice from tomatoes, crushed pepper, salt and fat. The mixture was allowed to sit for 5-6 hours

Cut the meat into small pieces and place in a jar. To it was added chopped onion, parsley, savory and mint, tomatoes, chopped, fat, pepper, flour and salt to taste. All this stir and pour hot water

Cut the meat into small pieces and fry in 3/4 of the oil with chopped onion. When the onions soften, add half the tomatoes, chopped, and sauté until the water evaporates. Then add the flour, paprika