YOGURT - POT

Ingredients:

a lamb leg or front part
1 kg Seal of Quality sheep milk set yogurt
4 eggs
2-3 tablespoons flour
parsley
oil
black and red pepper
salt

Preparation:

Cut the meat in pieces, salt it, and season it with black and red pepper, cover with some water and stew. When the meat is tender and the water has evaporated, mix flour with eggs and set yogurt. Add salt and pour it over the meat. Sprinkle some parsley on top of it and bake it in the oven.

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Association of Meat and Dairy Processors in Macedonia