Sura
The meat rubbed thoroughly with 1 teaspoon of salt on all sides. The rib section is opened with a sharp knife, so that it can be filled, without slicing, to the underarm. The mortar prepared by mixing rice, black pepper, cumin and salt washed in warm water is filled into the rib cavity and 12 glasses of warm water is poured over it. The open part is sewn with needle thread and placed in the sura tray with the seamed part up. Black pepper and cumin are pressed on the whole meat with fingers and 2 glasses of water is poured on the tray. It is heated for 1 hour by making a fire with twigs and small pieces of wood. A tray is placed in the oven, which is heated up to 180-200 degrees, the lid is closed to prevent air intake and it is thoroughly plastered with mud. The water remaining in the oven for an average of 8-10 hours is removed after breaking the plastered part and opening the lid. The sewn part is opened and rice is taken from it, and fried lamb meat is put in pieces on it or next to it. It is served hot. Yogurt, ayran or seasonal salad are recommended.
