Cut the meat into small pieces and put to boil in about 3 liters of water. As a boil add chopped onion, salt, pepper and mint. When the meat is tender add spinach, rice and tomato juice and boil until

Beans and (optional) meat put to boil, the meat cut into chunks. In the heated olive oil fry the onion and garlic. Sage leaves and needles of rosemary are chopped and put to them. Tomatoes are steamed

Cut the meat into larger pieces. Wash and drain, put it in a pot, pour cold water and boil. When it boils add cleaned and diced beets. Where beet is tender add the chopped cabbage and remaining

Chickpeas soak in water overnight. In 2 liters of water put the chopped meat into small pieces, drained chickpeas, peeled and grated tomatoes, finely chopped onion, lentils, ginger, saffron, green

The butter melts and in it fry the diced meat and onions, stirring constantly, until the meat is lightly browned . Make up 2 liters of water and boil on low heat. After 30 minutes add the bulgur. Big

Cut into pieces of meat from the bones are cleaned and washed. Put it in a saucepan with the chopped giblets, pour water and boil to form a foam is removed with latticed spoon. Add chopped onion and

Meat, cut into small pieces, pour cold water and put the fire to boil with some of the onion. Salt after boil. When the meat is tender, put the rice. After 10-15 minutes, add the rest of the onions

The meat is cut into pieces and washed . Pour 6-7 cups of cold water and put the fire to boil. When it boils, add salt. Add the carrots and celery, chopped. In fat stew onion, finely chopped, fuzzy