Kebab in bulgarian

1 serving


thread the meat cut into pieces onto skewers (5-6 pieces each), alternating them with red pepper pods. fry in fat until tender. fry finely chopped onions and tomatoes in the same fat. when the water from the tomatoes evaporates, add the passaged flour and dilute with broth or hot water. put the kebabs removed from the skewers in the resulting sauce and bake in the roasting cupboard. before readiness, pour a mixture of eggs beaten with rustling, sprinkle with chebretz and bring to readiness in a hot oven.