Liver Cap


For 4 persons
Cooking time: 40 - 50 minutes

½ cups chickpeas (pre-boiled)
½ kg lamb or mutton liver (minced)
1 tablespoon clarified butter

1 meal spoon tail oil
1 onion (minced)
¼ water glass fresh mint (chopped)
1 tea spoon salt
2 cups of water (hot)
1 bunch of grapw or grape juice
Bulgur rice
Circassian or ayran


Fry the butter in pan add the liver, roast it. Put the onion, roast it till it becomes yellow. Put the chickpeas on the pot, and spread the liver over it. Add mint and salt. Add water, put the grape juice or water, cover the lid.
When it starts to boil, take it on a light fire, cook for about 40-50 minutes. Take out the dish, place it in palte and serve.

During the period when this dish was cooled in brazier fire, the chickpeas were being put without being cooked. Today, tomatoes, tomato paste and terrun are also added.