Meat Bumbard
Main Dishes | Armenian cuisine
⏳ Time
45 minutes + 1 hour
🥕 Ingredients
11
🍽️ Servings
3
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb - 5.3 oz
- Chicken Egg - ½ piece
- Clarified Butter - 0.7 oz
- Dill - 0 oz
- Pomegranate Seeds - 0.7 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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