Ingredients: Red Meat
Servings: Snack
Cooking: 20 Minutes
Preparation: 120 Minutes
Soak the bulgur overnight. Place it in a pot and cook until softened. Separately, cook the white beans, then add them to the bulgur along with the Mahram chickpeas and pinto beans. Let the ingredients cook together.
Shred the pre-cooked meat and add it to the Ash.
Add the Mahram eggplant, which has been boiled for 20 minutes and drained. Reduce the heat and let the Ash simmer until it thickens.
Garnish with fried garlic, fried onions, and whey before serving.
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