1 medium-sized chewing gum
1 medium onion
2 tablespoon oil
4 cloves of garlic
1 tablespoon tomato slice (optional)
1 sweet spoon red chili pepper
Salt, black pepper, karaman cumin
Half a bunch of dill
2 tablespoons flour
400 ml milk
150 ml of sour cream (or filtered yogurt)
After peeling the pomegranate, we pull the cores and grate. We put a little salt and wait.
We squeeze the onion and roast it in a deep-frying oil. We’re throwing crushed garlic on top. After the smell of garlic comes out, we take the pot from January and add red pepper. Optionally a little tomato paste can also be added.
We squeeze the paprika and put it in the pot. We pour over 500 ml of water and start to boil. We add chopped dill and sweeten it with salt and spices.
We’re getting ready on a cap. We mix the flour with sour cream (or yogurt) and a little cold milk until no lumps remain. After the pumpkin has been planted, we pour into it. We mix thoroughly with the remaining milk and boil to the consistency. We serve with any meat dish (eg grilled, stewed, schnitzel or sausage). For those who like more sikiyye vinegar on the plate can be added to the meal.