A great dish for cooking outdoors in a cauldron on the fire, but it can also be cooked at home. And the residue (if anything) can be done to make a great jelly.
|Cooking time 90 minutes||Number of servings -|
All the fish are cleaned from the scales and entrails. Carp leave intact, and the so-iny mullet and carp detachable head and cut into pieces. Pepper cleaned from the inside so that it remained whole. Carrots cut into strips. Leave onions whole.
So it should look like Lek!