Shulum
8 servings
40 minutes
Shulyum is a traditional meat dish that combines the rich aroma of broth and the tenderness of lamb meat. It has roots in nomadic cultures where nutritious and warming food was important. It is cooked over low heat, allowing all flavor nuances to unfold. White wine adds a slight acidity, while fresh mint and parsley bring a pleasant freshness. The broth becomes thick, aromatic, and rich. Shulyum is perfect for leisurely home gatherings and cold evenings when you want to warm up and enjoy the rich taste of meat with fragrant herbs.
1
Make cross cuts on the lamb shank.
- Lamb shanks: 6 pieces
2
Slice the onion and tomatoes into rings, pour in three liters of water, and place on low heat.
- Onion: 1 head
- Tomatoes: 1 piece
3
After the water boils and all the foam is removed from the surface of the broth, season the broth with white wine, salt, and pepper, and cook for another 40 minutes. Then strain the broth, add finely chopped mint and parsley, and serve with the shank.
- Dry white wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Mint: 10 g
- Parsley: 20 g
