Buckwheat porridge with lamb and daikon

Wash the carrot, peel it, and cut it into strips.

Peel and wash the onion, slice one onion into half rings, and chop the other onion.

Wash the parsley and cilantro, chop finely, leaving a few leaves for decoration.

Boil the egg in advance, then peel and slice it.

Wash the pomegranate, extract the seeds.

Peel, wash, and chop the garlic.

Wash, peel, and cut the daikon into thin strips.

Wash the meat and pass it through a meat grinder with the remaining onion.

Add salt, pepper, and garlic to the meat mince.

Mix the minced meat and make small patties from it.

Place a filling of chopped egg and minced parsley on the center of each flatbread.

Pinch the edges of the flatbreads. Place the products in a pot and fry in melted butter on both sides.

Fry chopped onion and carrot in lamb fat, then add to the pot with meat patties.

Pour 800 ml of water, bring to a boil, and add pre-washed buckwheat, cooking on low heat until ready.

Then carefully take out the meat patties and leave the porridge covered for 30 minutes.

Sprinkle the sliced onions with vinegar and let sit for 10 minutes.

Mix daikon with part of the onion, season with a mixture of vinegar and vegetable oil, place in a bowl, and sprinkle with some pomegranate seeds.

Place the cooked porridge in a mound on a large plate, sprinkle with greens, and top with meat patties.

Garnish with cilantro and parsley leaves.

Arrange onion rings around the edge of the dish and garnish with the remaining pomegranate seeds.