for 4 people
250gr lamb or sheep filet meat (4 parts)
1 tablespoon clarified butter
1 sweet spoon tail fat
1 onion (chopped edible)
½ kg celery
1 tablespoon sirloin or vinegar
3 cups of broth meat (hot)
1 tea spoon salt
A bunch bruch or 2 -3 tablespoons bruch juice
Wash the meat, put in the pot. When the water reduces, add the oil, add the onion, and fry the onions until it turns yellow. Put the meat in the middle of the pot. Shell the celery, wash it, add to the pot. Put the water, add salt, cover lid. When it starts to boil, add vinegar. Cook it in light heat, about 40-50 minutes, sieve. Serve
In the capital Konya, celery is made with olive oil and sauce nowadays. The sauce is cooked without using a grape. Two egg yolks are added to the cooked meal, whisked with ¼ sb of lemon juice. And boiled.