Meat Bumbar

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 685.1
• Proteins: 15.8g
• Fats: 68.6g
• Carbohydrates: 1g

Ingredients

• Mutton: 150 g
• Chicken egg: 0.5 pc
• Melted butter: 20 g
• Dill: 1 g
• Pomegranate seeds: 20 g
• Ground black pepper: 0 g
• Garlic: to taste
• Lamb intestines: 1 pc
• Lemon: to taste
• Dried barberry: to taste
• Salt: to taste

Cooking steps

1. Pass the lamb meat through the meat grinder twice.

   Required ingredients:

   • Mutton: 150 g

2. Add an egg, dill, salt, pepper, garlic, and pomegranate seeds to the minced meat, mix thoroughly and place in a cold place.

   Required ingredients:

   • Chicken egg: 0.5 piece
   • Dill: 1 g
   • Salt:  to taste
   • Ground black pepper: 0 g
   • Garlic:  to taste
   • Pomegranate seeds: 20 g

3. After 1 hour, mix the mass and use a special syringe to fill the prepared thin intestines (not too tightly) and tie them with twine, then cut the intestines into pieces 8 cm long and tie the ends with twine.

   Required ingredients:

   • Lamb intestines: 1 piece

4. Fry the bumbard in melted butter until cooked.

   Required ingredients:

   • Melted butter: 20 g

5. Serve the bumbard on a plate.

6. Lemon, dried barberry, or sumac should be served separately.

   Required ingredients:

   • Lemon:  to taste
   • Dried barberry:  to taste