300 g (11 îz.) mutton or beef, 300 g (11 oz.) kazy, 2 onions, 500 g or 3 3/4 cups flour, salt, pepper, and spices to taste.
Make dough as for Chuchvara. Roll out into 3 mm layers and cut into 3-4 cm strips. Boil meat and kazy for 2 hours, remove and cool. In the stock, boil noodle strips, and drain. Coat with vegetable oil and cut into thin noodles. Cut meal into thin strips and mix with thinly sliced onions and black pepper. Put portion into kosas, add a bit of broth, and a drop of wine vinegar.
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