Flol

Description

Perfect for lunch. Beef is thoroughly washed, then all films, tendons, and fat remnants are removed. It is boiled gently until cooked. The resulting broth is strained, and the meat is cut into portion-sized pieces. Flour should be thoroughly mixed with the cooked cereal. Then add half a cup of water and knead the dough. From the resulting dough, make small balls the size of cherries, called "flol." Add meat pieces, onion sautéed in oil, tomato purée, salt, pepper, and coarsely chopped spinach to the broth. Cook everything for 10 minutes. Then add the flol and continue cooking until all the balls float to the surface. Serve with fresh herbs and sour cream.

Instructions