Lamb Kololak

Cut the lamb meat into pieces and pass it through the meat grinder twice.

Add boiled rice and cilantro greens to the minced meat and mix thoroughly.

Make balls from the prepared minced meat, dip them in an egg mixed with water (in a 1:1 ratio), coat in breadcrumbs, and fry in melted butter.

Serve the cololak drizzled with oil, with fried potatoes, lemon, and garnish with parsley.