Meatloaf in Armenian


beef – 600 g
Eggs – 4 pcs.
fat of sheep – 80 g
garlic – 4 cloves
tomato paste – 2 tbsp. spoon
black pepper and red pepper – 1 pinch of
parsley – 1 bunch
butter for greasing
salt to taste


Cooking method:

Beef clean from tendons and fat beat with wooden mallet until until the flesh turns into a doughy mass. After that, sprinkle the meat with black pepper, salt and continue to beat. When the meat acquires a uniform viscous consistency, lay it on the board a layer of 1.5-2 cm. Layer of meat alternately spread oblong pieces of sheep fat, garlic cloves and half a hard-boiled egg. Sprinkle foods with salt, red pepper, then wrap in a roll, and tie a thin string. Rolls put in an oiled saucepan, cover the top tomatompyure and put in the oven. To roll roasted evenly, every 10-15 minutes, it should be turned and watered Socko, formed when frying. Ready roll to cool, cut into slices, put in a dish or bowl and place herbs.

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