Meat Bumbar

Pass the lamb meat through the meat grinder twice.

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

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.

Fry the bumbard in melted butter until cooked.

Serve the bumbard on a plate.

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