Meat Bumbard
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Chicken Egg ½ piece
- Clarified Butter 0 oz
- Dill 0 oz
- Pomegranate Seeds 0 oz
- Ground Black Pepper ¼ g
- Garlic to taste
- Lamb Casings 1 piece
- Lemon to taste
- Dried Barberry to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pass the lamb meat through a meat grinder twice.
Step 2
Add the egg, dill, salt, pepper, garlic, and pomegranate seeds to the minced meat, mix thoroughly, and place in a cool place.
Step 3
After 1 hour, stir the mixture and use a special syringe to fill the prepared thin casings (not too tightly) and tie with twine, then cut the casings into pieces 8 cm long and tie the ends with twine.
Step 4
Fry the bumbard in a pan with clarified butter until cooked.
Step 5
Serve the bumbard on a plate.
Step 6
Serve lemon, dried barberry, or sumac separately.
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