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Recipe for: Stuffed Chushki with Kaima and Bulgur. Unstoppable Delicious!

Necessary products:

8 red peppers (washed and cleaned of stems and seeds)
500 gr. kaima
250 gr. bulgur
2 onions (finely chopped)
2 carrots (finely chopped)
3 garlic cloves (finely chopped)
Half a bunch of parsley (finely chopped)
500 ml. water
Salt, black pepper, red pepper, thyme
Oil

For sauce:
500 gr. sour milk
2 yolks
1 tablespoon of flour

Method of preparation:

Heat the pan in advance, add the oil and add the minced meat. Fry for a few minutes, stirring constantly, until it becomes small lumps.
Add the onion, carrots and garlic to the fried meat. Stir and continue to fry for another 34 minutes until the vegetables soften.
Add bulgur and stir. Add the water and taste with salt, black pepper, red pepper and thyme. Stir and let the bulgur boil on medium heat for about 78 minutes until all the water is absorbed.
Turn off the stove and add the parsley. Stir and let the dough rest a little.
While the dough is drying, cut the chuskis in the lower edge of the cross with a depth of about 1 cm.
Fill the dumplings with the prepared mixture and press well.
Pour a little water on the bottom of the pan, salt and sprinkle with a little oil. Put the sausages in the oven and bake in a preheated oven at 180 degrees, without fan, in the lower part of the oven for about 50 minutes.
For the sauce: Sift sour milk, egg yolks, flour and a little salt in a saucepan. Stir well and turn on the stove at a moderate temperature. Stir continuously until the milk melts. Gradually add the broth to the chowder. Wait for the sauce to bubble and turn off the stove.
Serve the sausages, topped with the prepared sauce.

Bon appetit!