- Lamb - 500 Grams
- Bulb - 1 piece (small, cut large)
- Roasted oil - 1 st. spoon (+ for frying)
- Cardamom - 1/4 Teaspoons
- Ground white pepper - 1/4 Teaspoon
- Salt - - To taste
- Lavash - 1-2 pieces (large)
- Lemon juice - 2 items. spoons
- Garlic - 1 Tooth (crush)
- Rice - 2 Cups
- Almond or pine nuts - 2 Art. spoons
- Chopped parsley - 2 st. spoons (optional)
In the pressure cooker, add melted butter (1 tablespoon), warm up and then add onion and meat. Once the meat is fried from all sides, pour it with water (the water level should be a couple of cm above the meat). Add spices and cover, cook for about 35 minutes. If you do not use a pressure cooker, you should cook twice as long. Tear into small pieces of pita bread and set aside. When the meat becomes tender, set it aside and strain the broth. In a saucepan, melt the melted butter and add 3 cups of broth. Salt to taste. When the soup boils, pour the rice, cover and bring, again, to a boil. Next, reduce the heat and cook for 15 minutes or until the rice is ready. Now, take about 1 cup of broth and add to it lemon juice and garlic. Pour the resulting mixture of lavash. Make sure that the bread absorbs the broth, it can take 2 minutes. Then, on top of the pita, lay a layer of rice and put meat on top. In a frying pan, melt 1/2 tbsp. melted butter and then add almonds or pine nuts, fry until golden. Sprinkle with nuts and finely chopped parsley over the meat. Can be served to the table. Bon Appetit.
Servings: 4-6