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White stuffed lamb and red stuffed lamb One of the best I've ever eaten! Meat filling: two-thirds beef, one-third lamb, onion, garlic, salt, black pepper (and add sumac to half of the filling) Magshi spices: chicken broth, two tablespoons tomato sauce, juice of 3 fresh tomatoes, salt and black pepper only Stuffed lamb spices: 1 liter of salted and sour milk, 3 tablespoons of sour yogurt Alternative (1 liter of milk with 3 tablespoons of sour labneh) Spices: salt, coarse black pepper, mint and garlic Optional: pine nuts fried in country butter