Tukhlinott

• 300 g (10 oz) meat
• 1 kg (2

Cut the meat into small pieces and cook with the potatoes, diced, and the onion, finely chopped, over low heat in a small amount of water until the potatoes are soft. Add the flour and water if necessary; continue cooking until the dish acquires the consistency of porridge. Add salt, dill and marjoram, and serve.