Jaghur Baghur; Ethnic Food of Zanjan

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Jaghur Baghur is an ethnic food of Zanjan city that its name is different in other provinces. For example, in Azerbaijan it is named as Jez Bez. Additionally, this food is mostly known in Cities of Gilan province as Vavishka.

Ingredients

[icon name=”check-circle” class=”” unprefixed_class=””]Four onions

[icon name=”check-circle” class=”” unprefixed_class=””]2 Lungs of sheep

[icon name=”check-circle” class=”” unprefixed_class=””]A Liver of sheep

[icon name=”check-circle” class=”” unprefixed_class=””]Frying oil, salt, powder of pepper and turmeric (in sufficient amount)

[icon name=”check-circle” class=”” unprefixed_class=””]Chopped cube and fried potato (300 gr)

[icon name=”check-circle” class=”” unprefixed_class=””]A cup of water

[icon name=”check-circle” class=”” unprefixed_class=””]Tomato paste (a tablespoon)

[icon name=”check-circle” class=”” unprefixed_class=””]Pomegranate molasses or lemon juice (in sufficient amount)

How to Cook?

Step 1: Chop the onions and roast them with oil until their color changes to orange. Wash lungs of sheep, chop them with knife and decant them in a pot of water. Turn down the temperature of stove, put the cover of the pot and wait until the water of the lungs is evaporated. Next, add turmeric with boiled lungs to the pot of onion and roast all ingredients and mix them with water in separate pot and let water to evaporate . Put the cover of the pot and let the lungs get cooked.

Attention: you need a long time for cooking lungs of sheep. If the water of them is evaporated and they are not still cooked completely, add water again.

Step 2: remove the skin of liver of sheep and chop it as lungs. Remove its vessels and add it to the pot of lungs and rile them. A few minutes later, add salt, powder of pepper and tomato paste and as you wish, add pomegranate molasses or lemon juice and wait until they are cooked.

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