Ingredients
- 1 tablespoon tomato paste
- Half kg. green lentils
- 300 gr. split split
- 2 heads of onion
- 200 gr. tail cartilage separated from bacon or fat
- black pepper, red pepper
- Cumin, a clove of garlic, salt
- Half bunch of parsley
- 1 tea glass of oil
- 250 gr. sheep tail
How It Is Made
The sheep’s tail is chopped into sugar cube size pieces. Roast it in a pan and melt the oil. It is separated from the oil by straining it through a colander. It is beaten hot in a pan. Prepare the soaked lentils, drain them and cut the onion into cubes. Fry it in a tea glass of oil. Add finely chopped bacon onto the onion. Add the washed split boiled lentils, add 1.5 cups of hot water, add the crushed cartilage and spices. When it reaches the consistency of pilaf, turn off the heat, add parsley (chopped) and serve hot. Note: It can also be wrapped in a bundle with grape leaves and eaten like stuffed vegetables.
Source: Amasya Governorship, Amasya Cuisine Book
