Steep peas. Make meat broth and put the peas into boiling stock. Grind meat and onions through the mincer. Add rice, salt and pepper to mincemeat, mix thoroughly and make meat balls, put 2 cherry plums inside each ball. When the peas are done, put the balls and potatoes into the stock. Add pepper, saffron infusion and salt 10-12 minutes before the dish is ready and boil until cooked.


  • 1 lb mutton
  • 2 tbsp rice
  • 3 oz plum (fresh or dried)
  • 2 oz peas
  • 5 ea potatoes
  • 1 ea onion
  • saffron
  • pepper
  • salt to taste