Chicken Brains

1. Brains are thoroughly washed under running water, cut into small pieces.

2. Chicken ventricles are cleaned, cut off excess fat from them. Then mine, after which we cut into a couple of parts.

3. Chicken hearts are also mine, cut into 3-4 pieces.

4. Peel the onion and garlic. Cut the onion into strips, garlic into thin plates.

5. Carrots are washed, boiled until tender. Then drain the water, and let the carrots cool down. Peel the cooled carrots, cut into thin slices.

5. Bulgarian pepper is cleaned from seeds, washed. Then cut into cubes, not finely.

6. Pour olive oil into a frying pan with a thick bottom, spread a piece of butter here.

7. When the butter melts, put the onion and garlic in the pan. Fry, stirring, for a couple of minutes.

8. Add turmeric and salt, mix. Then we spread chicken ventricles to the fried vegetables, sprinkle them with flour.

9. Continue to cook, stirring for about 5 minutes, until a light golden hue appears.

10. After the specified time, we lay out the brains and hearts. These by-products are many times more tender than the ventricles, so we put them out a little later. At this stage, add thyme.

11. The tomato is washed under running water. Then we make a light incision on the skin and grate the tomato directly over the frying pan with offal. The pulp will rub, and the skin will remain in the hand, we will not need it.

12. Together with the tomato, add the paprika. Mix it up. Simmer the ingredients over low heat.

13. Pour the yogurt into a saucepan. We send it to a weak fire. Preheat to a warm state, stir.

14. Dill and basil are washed, crushed with a knife. Spread the dill and basil in warm yogurt along with the chicken yolk. Mix everything, keep it on fire for another minute.

15. Then pour the resulting thick sauce into the pan to the main ingredients, mix.

16. If the pan is quite deep, you can continue cooking in it. Otherwise, we shift all the ingredients into a cauldron or into a heat-resistant baking dish.

17. Spread a layer of carrot circles and bell pepper on top of the offal.

18. Peel the potatoes, wash them. Cut the prepared potatoes into thinner circles, spread them on top of carrots and pepper.

19. Finally, sprinkle the ingredients with nutmeg and pour cream. Sprinkle with sesame seeds.

20. We send the form to the oven preheated to 140 degrees, bake the dish for one hour. Then we lower the temperature, continue to bake for another 20 minutes.

Voila! The dish is served!

Eat with pleasure!