Месото (от бут, плешка или врат ) се обезкостява, измива се и се нарязва на парчета по 20-25 г. Поръсва се със сол и част от черния пипер (едро смлян ) и се задушава в мазнина, докато се изпари отделилата се влага и месото побелее. Прибавят се последователно дребно нарязания лук, мариновани пиперки, кисели краставички, праз лук, чесън и обелените домати. Задушават се, докато останат на мазнина. Добавят се червеният пипер, лютивите пиперки, обеленият и нарязан на кръгчета лимон, останалият черен пипер, чубрицата и виното. Ястието се залива с горещ бульон, след което съдът се затваря и се оставя да ври леко до пълно омекване на месото. Накрая сосът се сгъстява с печено брашно. Приготвяме питка и я изпичаме. Поставяме порциите в издълбаната питка и гарнираме с маринована пиперка, маринован арпаджик, маринована царевичка и лимон. |
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