Prepared using tongue meat during the preparation process. It is cooked with meat, bone, and foot broth. Served with greens, olives, and pickled peppers.
Prepared using beef foot during the preparation process. Cooked with meat, bone, and foot broth. Served with greens, olives, and pickled peppers.
Prepared using beef brain. Cooked with meat, bone, and foot broth. Served with greens, olives, and pickled peppers.
Prepared using beef tripe. Cooked with meat, bone, and foot broth. Served with greens, olives, and pickled peppers.
Prepared using head, brain, and tripe. Served with greens, olives, and pickled peppers.
Prepared using the veiny tripe part. Cooked with meat, bone, and foot broth. Served with greens, olives, and pickled peppers.
Prepared using lamb meat cooked in the tandoor pit. Prepared with broth and special sauce. Served with greens, olives, and pickled peppers.
Prepared using head, brain, tripe, and foot. Served with greens, olives, and pickled peppers.
Prepared using half lamb head cooked in the tandoor pit. Prepared with broth and special sauce. Served with greens, olives, and pickled peppers.
Prepared in homemade style with a special recipe. Contains no flour or meat broth. Served with greens, olives, and pickled peppers.
Prepared in homemade style with a special recipe. Contains no flour or meat broth. Served with greens, olives, and pickled peppers.
Special tandoori meat placed over buttered rice. Served with greens, olives, and pickled peppers.
Lamb meat is cooked for 4–5 hours on coal fire in the pit. Served with greens, olives, and pickled peppers.
Lamb head is cooked for 4–5 hours on coal fire in the pit. Served with greens, olives, and pickled peppers.
Prepared with mastery, served with tahini and pistachio sprinkles.
Cooked lamb brain is chopped and served with olive oil and olives.
