- 1200 kgr. zigouri
- 2 water glasses rice (not granular)
- 6 water glasses broth (keep after strain the meat)
- 2 tablespoon butter made of staka
- ½ water glass lemon juice
1.Wash the meat well and put it in a pot, add the water and the 1 tablespoon salt and boil at low heat for at least 1 and a half hours. When it is ready take it out of the pot and strain it’s broth.
2.Put the broth in a pot and bring it to boil, add the rice stirring continuously in order for the food not to stick and cook until there is no more broth left(about 20 minutes).
3.Add the lemon juice and sizzle the butter in a coffee-pot pour over the rice and leave it covered for 5 minutes.
4.Serve the rice and meat separately.Traditionally serve separately with extra lemon juice, pepper and local yogurt.