217 gr lamb 30 gr onions 280 gr tomatoes 30 gr sour cream 0,1 gr pepper salt
Boil 1-0,5 kg a piece of lamb till it is ready. Take out of the broth and cool down in cold place. Put 2-3 mm thick meat slices on the plate, garnish with sliced tomatoes and coiled onions, pour on sour cream.
200 gr beet-root 20 gr butter 30 gr pomegranate pips 40 gr walnuts 25 gr onions 15 gr coriander salt
Peel and slice beet-root and put into a pot. Stew in a small quantity of water, then mince and dress with butter and salt. Shred the walnut kernel and add some pomegranate juice. Mix with the mashed beet-root. Put the ready fisindjan on the plate and garnish with coiled onions, coriander and walnut kernel halves.
100 gr red beans 30 gr onions 20 gr melted butter 30 gr walnut kernel 20 gr vinegar or 15 gr pomegranate Juice 20 gr coriander pepper salt
Masli boiled beans, dress with finely cut onions, salt and pepper. Shred the walnut kernel, add vinegar or pomegranate juice and mix with the mashed beans. Dress with coriander and coiled onions.
217 gr lamb
50 gr cucumbers 
200 gr beet-root 
2 egg 
100 gr red beans 
