Tirit
Ingredients
2 lamb neck
400 g lamb cubed meat
Stale lavash bread
Salt
Black Pepper
Garlic yogurt
Preparation
1 teaspoon Turmeric (optional)
Put the lamb neck meat into the pressure cooker without separating the fatty part and the cubes. Let's put water so that it is about 3 fingers above it. Cook for about 1 and a half hours. After cooking, let's open the lid and if it has become lint, let's separate the fat. Add a pinch of black pepper, salt and turmeric and boil for another 5 minutes. Then separate the meat into fibers. Cut the stale lavash bread into small pieces, put some of the cooked meat on it and pour the broth over it. Let's pour the garlic yogurt that we prepared last.
