Beldeme

Ingredients

• lamb's saddle
• 2 tablespoons of melted fat
• 2 cucumbers
• 2 tomatoes
• salt
• pepper
• greens to taste

Garnish

• a cup of rice
• 2 teaspoons of butter
• a pinch of salt

Force-meat

• 700 g of mutton
• 250 g of fat of tail
• 3 onions
• 1½ teaspoons of salt
• ½ of a teaspoon of black ground pepper
• a cup of sour cream
• 5 – 6 tablespoons of melted butter

Dough

• 3 cups of flour
• a not full cup of water
• 2 eggs
• a teaspoon of salt

Procedures

1. From the lamb's carcass along the backbone the lumbar is cut our not cutting it in two halves: then the groin is cut off, the remainder is rubbed with salt and pepper and roasted on fat in the oven.
2. The ready meat is cut off from the lumbar, cut in slices, decorated with potatoes, cucumbers and strewed greens.
3. As garnish fried rice porridge is served.
4. Meat, fat of tail and onions are minced, salt and pepper are added and all this is thoroughly mixed.