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It is mostly prepared at picnics or special days such as making a sacrifice or promise, out-doors and over a charcoal fire. In the rural areas it is also eaten by rolling into yufka (thin pre-baked pastry). In the southern provinces goat meat is used instead of Lamb.
- Onion - 5 medium size (300g)
- tomato - 3 small size (300g)
- green pepper - 5 medium size (75g)
- dill - ½ bunch (20g)
- salt - 2 teaspoons (12g)
- black pepper - ½ teaspoon (1g)
- cummins - ½ teaspoon (1g)
- thyme - 1 teaspoon (0.07g)
Cut meat into one centimeter cubes, place on an iron plate (called "sac") and cover. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. Peel the Onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the peppers, remove the coarse stems of the dill. Chop the pepper and dill finely. Chop the tomatoes into 1 centimeter cubes. Add the pepper and the Onion to the meat and stir for 1–2 minutes. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.