Ingredients:
- 500 g boneless lamb meat
- 500 g boned lamb meat
- 500 g of onion
- 300 g of eggplant
- 5 bunches of parsley
- 2 servings. eyebrow Abgora
- oil
- salt, pepper

Preparation:
Boneless lamb is cut into medium pieces and boiled in a pot. In the meantime, the bony meat is ground into minced meat, and medium-sized meatballs are prepared by adding chopped parsley to the pomegranate.
Finely chopped onions are fried in an oiled pan, and eggplants are chopped and fried. Meatballs and boiled lamb are added, sprinkled with 2 tablespoons of abgora, sprinkled with salt and pepper and cooked.

Tip: Sometimes pickled kebab is served as a side dish, but this dish is very satisfying on its own. To prevent them from falling apart during cooking, you can wait a little in the refrigerator before adding the meatballs to the pan.