Ingredients

• 1 abdominal intestine (thick part)
• 2 cups bulgur
• Black pepper, red pepper, salt, parsley
• 6 eggs for frying
• 1 glass of oil

How It Is Made

The filling is prepared with bulgur, parsley, red pepper and black pepper. It is filled into the body. The lower and upper ends are tied with rope. Boil it in a pot until cooked, add salt to the cooking water, and when it cools down, cut it into finger-thick slices with a sharp knife (without spreading it). On the other hand, beat the egg whites until they mix with the yolks. Cold kippahs are dipped in egg and fried in hot oil. It is served hot.

Source: Amasya Governorship, Amasya Cuisine Book

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