Main dishes

Amount of ingredients is the same as kofta-bozbash. Saffron is replaced with 50 g of tomatoes in summer. 2-3 pieces of sheep per ration of 55-60 grams is taken. Peas are wet in cold water for 4-5 hours. Meat and peas are put in piti dish and cooked slowly on sight fire. 30 minutes prior to readiness of the dish potatoes, the large cut onion, alycha, salt and water of zafaran is added and cooked till readiness. As a rule, piti is served in the dish cooked, soup-plate, or cup, sumaq and clean onion is put in addition

Mutton - 217 g, onion - 30 g, tomatoes - 280 g, sour cream - 30 g, salt, pepper. Mutton of pieces of 1,0-0,5 kg is cooked in water, and taken out from broth and cooled. When served a cold mutton is cut in 2-3 mm thickness, put on plate, round cut tomatoes and onions in straw are added, and sour cream, too.

Head of sheep - 214 g, shep feet - 179 g, stomach - 47 g, garlic - 5 g, -10 g vinegar, salt. After first processing the cleanly washed head of sheep, feet and stomach are boiled in water. The arising scum is taken out. After cooking (6-7 hours) the meet is taken with skimmer and separated from bones and is cut for 40-50 grams of weight and cooked again.

Red beans - 100 g, onions - 30 g, melted butter - 20 gr, walnut kernel - 30 g and vinegar - 20 g or pomegranate juice - 15 g, coriander  - 20 g, pepper, salt. And beans are cooked, fried onion and nut kernel with the meat-grinder are passed thru grinding machine. Pepper, salt and vinegar are added

Spinach – 350 gr, sorrel – 100 gr, parsley and dill - 15 g,  onions – 50 gr, and eggs – 2 pcs., melted butter – 30 gr, sour – 100 gr, pepper, salt. Herbs are cleaned, washed, cut in big pieces and slightly boiled. Onion is fried in butter, added to greenery and salt and pepper is added on. The egg is added and baked in heating cupboards.

Chicken – 270 gr, melted butter – 30 gr, dried cornel – 100 gr, onions – 50 gr, sugar – 5 gr, pepper - 0.1 g, salt. Processed chicken is cut in pieces of 30-35 grams, salt, pepper is added and fried in butter. Onion is also fried, then wet dry cornel and finally sugar is added and added on chicken on frying pen. It I cooked after well mixing.

Liver of sheep – 354 gr, tails – 65 gr, pepper - 0.1 g, salt. Liver is cleaned and is boiled with tail of sheep till semi readiness condition. Hen is passed thru meat grinder, pepper is added and fried in frying pan till readiness.

Rice – 67 gr, milk – 100 gr, melted butter – 15 gr, sugar – 15 gr, saffron - 0.1 g, salt. The same amount of milk mixed with water, and rice is added in and cooked on weak fire. Saffron and sugar juice is added prior to readiness. The butter is added when served.

Mutton – 330 gr, onions – 50 gr, melted butter – 25 gr, abgora – 10 gr, lemon acid - 0.3 g, saffron - 0.1 g, herbs – 200 gr (spinach and sorrel – 50 gr, coriander and dill – 50 gr, kavarr – 50 gr, fresh onions – 50 gr), pepper, salt. Mutton is separated from the bone first and cooked for 25-35 minutes.

Mutton – 330 gr, sheep kidney – 85 gr, butter – 25 gr, onions – 50 gr, fresh tomatoes – 100 gr, wheat flour, - 90 gr, coriander and dill – 12 gr, pepper - 0.1 g, salt. Mutton is cut for 4-5 pieces for each and kidney is cleaned and divided into two. Salt and pepper is added on mutton and kidney.

Mutton – 330 gr, onions – 100 gr, melted butter – 40 gr, vinegar – 20 gr, sugar – 10 gr, tomato puree – 15 gr, coriander and dill – 25 gr, pepper - 0.1 g, salt. 10-12 pcs of 20-30 grams of minced meat is prepared and fried in butter. And tomato puree is added on separately fried onions and then cooked in  broth.

Chicken – 200 gr, sour cream – 10 gr, lemon – 15 gr, tomatoes – 50 gr, onions – 30 gr, coriander and parsley – 25 gr, pepper, salt. Salt, pepper is added on processed chicken and is fixed on spit. Sour cream is added on its surface and out in tandir. Ready chicken is put on dish and cut tomatoes, lemon, onion and greenery is used as decoration.

Mutton – 220 gr, melted butter – 30 gr, onions – 40 gr, potatoes – 100 gr, eggplant – 60 gr,  tomatoes – 50 gr, cucumber – 30 gr, pepper, salt. Mutton is cut into pieces, salt and pepper is added and then fried. A little broth, slightly fried onion is added and cooked in own steam. Vegetables - potatoes, eggplant, is cleaned and baked separately.

Sheep intestinal (fresh intestinal) – 140 gr, heart – 60 gr, liver – 67 gr, kidney – 60 gr, onions – 50 gr, potatoes – 193 gr, tails – 15 gr, herbs – 5 gr, sumaq - 1.0 g, pepper - 0.1 g, salt. In summer 100 gr of tomato. The cleaned sheep intestine is cut in 2-3 cm long and cooked together with cleaned and cu liver, kidney, heart.

Mutton – 220 gr, eggs – 2 pcs, onions – 50 gr, melted butter – 25 gr, sour – 50 gr, tomatoes – 50 gr, lemon acid – 5 gr, coriander and dill – 15 gr, saffron - 0.05 g, pepper, salt . Sheep meat is cut in pieces of 60-70 grams, are put in pan and saffron and broth is added and cooked on own steam.

Mutton – 275 gr, melted butter – 30 gr, onions – 50 gr, dry plum – 20 gr, lemon - 1/5 pcs.,saffron - 0.05 g, pepper - 0.1 gr. Pieces of 25-30 grams from sheep meat is cut, salt, pepper is added and fried with onion in butter. Then, a little broth, saffron juice and plum is added and cooked in own steam. It is served in separate pan and the lemon piece is added on.

 

Mutton – 221 gr, melted butter – 25 gr, onions - 60 g, dried plums – 25 gr, pepper - 0.1 g, salt. It is cooked as boz qovurma. 30 minutes prior to readiness the plums are added.

 

Mutton – 163 gr, melted butter – 30 gr, onions – 50 gr, saffron - 0.1 g, coriander and dill – 15 gr, salt. It is cut into pieces of 15-20 grams and then salted and fried. Cut onion and saffron juice is added and then cooked. When served the herbs are poured on it.

Mutton - 163 g, onions - 40 g, melted butter - 25 g, egg - 2 pcs., dill - 12 g, saffron - 0.1 g, pepper - 0.11, salt. The force meat made of mutton and onion is added with salt, pepper and saffron and fried in butter. The egg is added on force meat and cooked in heating oven. 

Ingredients are same as in kogta-bozbash. Additionally quince – 20 gr, chestnut – 25 gr is added. Mutton of breast, shoulders, or parts of each of the 60-80 gr is taken in 2-3 pieces and cooked with pea pre-soaked in water for 4-5 hours. Chopped onions and potatoes are added before 30 minutes to readiness. Then salt is added on meal.

Boneless mutton - 163 gr, peas - 30 g, tail - 20 g, onions - 18 g, chestnut - 30 g, dry plums - 20 gr, saffron - 0.1, pepper, salt, sumaq. It is cooked as standard piti. But chestnuts are taken instead of potatoes. In addition, chestnuts are cooked separately and cleaned. In autumn 30 g of quince is added on each share.