Kololak gegharkuni

Clean the pair of beef (meat) from tendons and fat, and pound it on a stump or stone with a wooden mallet until it forms a dough-like mass.

Sprinkle the meat with salt and pepper, and continue to pound until it turns a whitish color.

Transfer the prepared mixture to a wide container, pour in the vodka, and continue whisking until the mixture becomes slightly liquid.

After that, add beaten egg, cilantro or parsley, flour to the mixture, pour in milk, mix thoroughly and beat again until it turns into a homogeneous thick mass.

Boil broth from beef bones, strain it, add salt, and divide into two parts.

In the broth, use a wooden spoon to add portions of the prepared mixture, trying to give them a round shape, and cook over low heat until the balls float to the surface.

Cook a semi-liquid porridge from wheat groats in the remaining broth.

Finely chop the onion and sauté it in oil.

Serve the kololak on a plate with fried onions, drizzled with oil.

Serve the porridge separately.