/ / Recipe Mammar

Recipe Mammar

  • Lamb - 1 Kilogram (necessarily - with bones)
  • Sweet pepper - 2 pieces
  • Tomatoes - 4 Pieces
  • Bulbs - 2 pieces
  • Garlic - 3 Teeth
  • Pepper spicy - 1 Piece
  • Eggs of chicken - 2 pieces
  • Flour - 1 glass
  • Basil fresh - - To taste
  • Vegetable oil - 3 Art. Spoons
  • Zira - 1 Pinch

The preparation of the dish begins. It is necessary to sift the flour into a bowl and, adding 1 egg, knead the steep dough. We give the test to stand for 20-30 minutes. From the resulting test we form small dumpling the size of a penny coin. We boil the dumplings in a lot of boiling water. As soon as dumplings come up - we take out their noise, add them to a plate, lightly pour oil (not to stick together) and set aside. Now you need to prepare a kind of pancake, which decorate the dish when serving. To do this, pour the beaten egg into the heated and lightly oiled cauldron. Very quickly we distribute the beaten egg on the walls of the cauldron - it should turn out to be a thin pancake. Finished pancake in a couple of minutes shifted to a plate. Do not worry about the fact that the pancake breaks and falls apart - we will then cut it small after all. Now proceed directly to the mammar. First, we prepare the ingredients: separate the pulp of lamb from the bones, cut the flesh into small pieces (as for pilaf). Onions cut into rings, tomatoes - finely, peppers - small slices, garlic - slices. In the cauldron we heat a small amount of oil, throw pepper and garlic. Fry about 2 minutes on a fast fire, then shift from the cauldron to some plate. We poured some more butter into the cauldron, we throw there the mutton bones (with a small amount of meat and fat, of course). Fry to a mild golden color. Then add the meat pulp to the cauldron, fry it along with the bones - again, to a moderate goldenness. Slow down the fire, add the onion to the cauldron. Fry until the onion is transparent. Add the finely chopped tomatoes to the cauldron, stir and simmer on a small fire for about 15 minutes. After 15 minutes, the dish will look something like this. Now pour 3 liters of hot boiled water into the cauldron, bring to a boil and cook for about 40 minutes. Simultaneously with the water we put in a soup a whole pod of hot pepper - this is optional, if you like the spicy. 5 minutes before the end of cooking, we add the fried garlic and pepper to the cauldron beforehand. Solim. Then we add a pinch of zira and fresh basil to the cauldron. Cook another 5 minutes, then remove from the fire, cover with a lid and let it brew for 10-15 minutes. We serve as follows: we put a lot of dumplings in a bowl, fill it with soup, and decorate it with finely chopped egg pancakes. Bon Appetit!

Servings: 6-8

Pay attention to: