Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3 Kg pieces of veal (well-fed
1 veal)
50 g red pepper
50 g fenugreek seeds
50 g garlic
1 enough salt

Cut the meat evenly in slices approximately 20 cm long, 8 cm wide
and 2 or 3 fingers thick. After pounding them, put them in a can as: one layer meat, one layer salt and continue with layers. Place a wooden board on top and with the help of a weight, flatten the meat in can. Allow to stand in a cool palce for 15-20 days, then soak meat in
fresh water and allow to stand for 1 day to free from extra salt.
Take the meat pieces out of the water, tie onto a string, and drain
the water out by hanging them in shade. Crush the garlic and 2
tablespoons salt, add the fenugreek seeds and red pepper and blend
well. Add some water to prepare a thick paste, and spread paste
evenly over the meat. Hang in a cool place to dry, When the paste
has dried, take the meat off the string and put in a cool place to
preserve.

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