Preparation

Cut the entrails into small pieces and fry. If it is not enough, you can add a leg or two of chicken. After they have cooled a bit, put boiled eggs, finely chopped, soaked pita (bread) and raw eggs to keep the filling. Mix them all and put them under the lamb’s rib or in the lamb’s chest cavity, each according to your preference. bake in the bread oven, wood oven or in the hobo stove oven.