Baturma

Ingredients

• •800 grams mutton
• •4 onions
• •6 to 7 tomatoes
• •5 to 6 cucumbers
• •Green onions
• •Salt and pepper to taste
• •Marinade:
• •6 tablespoons of 3% vinegar

Directions

1. 1Mutton, brisket or ham, is cut in 5 to 6 large pieces. Each portion is slightly chopped, salted and peppered, rings of onion are added, then the meat is covered with vinegar and kept in the cold for 3 to 4 hours.
2. 2Then the meat is rolled up, spat and roasted over burning hot charcoals; now and then it is sprinkled with fat.
3. 3Baturma is served with fresh cucumbers and tomatoes, strewed with greens.