Rosa Cooking


known as gut sarma and it looks bumpy to me so that's why I called it that

Preparation steps

  • the whole lamb entrails, except for the handkerchief, are washed finely and put to cook in salted water. and warm water to soften it, then spread the whole filling, put it on a handkerchief and shape it into a bombard, as in the picture, bend it with a handkerchief, put the upper part under it in a baking tray and bake at 250c * until well browned


serve with sour milk and lettuce