Hunting food

Coot – 250 gr, sour cream – 10 gr, tomato – 50 gr, lemon – 15 gr, pomegranate – 20 gr, pepper, salt. Coot is cleaned, and pepper and salt is added. Sour cream has been rubbed on and it is put on spit.  It is roasted on coal or in the tandir(oven made of clay in a hole in the earth). Fried coot is put plate, pieces of slices of tomato, lemon, pomegranate and greenery are added, too. 

Turaj – 280 gr, sour cream – 10 gr, onion -30 gr, greenery -50 gr, cucumber – 50 gr, parsley and coriander – 30 gr, pepper, salt. Turaj is cleaned, pepper and salt is added on it. Sour cream has been rubbed on and it is put in spit. It is roasted on coal or in the tandir (oven made of clay in a hole in the earth). Fried coot is put plate, pieces of slices of tomato, lemon, pomegranate and greenery are added, too. 

Hunting poultry - 330 grams,  rice – 120 gr, melted butter - 40 grams,  kishmish - 30 grams,  cornel - 20 grams,  dried apricot - 25 grams, chestnut - 50 grams, saffron - 0.1 grams, salt. Hunting poultry is cooked until the semi ready condition. Onion is fried in the butter, kishmish, dried fruit cut in small pieces and chestnut is added. Then all it is filled inside of the poultry. Plov is cooked in the simple manner from rice, and poultry with filled inside is wrapped in clean gossamer and it is placed in pot under the plov and is left for slight cooking. At serving time plov is put on empty dish and poultry is put on it, the butter is added on it, too