Whole Lamb Cooked in Its Own Fat | Ancient Nomadic Recipe of Iran 🔥🐑

In the untouched countryside of Iran, where nomadic traditions are still alive, we prepare a rare and authentic tribal feast that you will not find anywhere else in the world 🌿🔥

In this episode, Sareh and Negin cook a whole lamb cut (Shaqeh) using an ancient nomadic method passed down through generations. The fresh lamb meat is slowly cooked in its own fat (tail fat – Donbeh) inside a large pot over open fire — no water, no oil, no additives. Only salt and a touch of black pepper are added, allowing the natural flavor of the meat to shine.

This traditional dish is known as Boz Ghoormeh (Nomadic Ghoormeh) — a pure, nutritious, and powerful food, traditionally prepared for village gatherings and nomadic feasts.

Alongside the main dish, we prepare:
• Fragrant dill rice with beans
• A fresh village salad with local vegetables
• A delicious yogurt & tahini (sesame) sauce
• A raisin cookie baked directly over fire, without an oven or stove

Beyond cooking, we live a full day of rural life:
• Taking sheep to graze 🐑
• Cleaning animal shelters
• Sharing a warm communal meal together at the end of the day 🤍

This video is more than cooking — it’s a journey into nomadic culture, slow living, and ancestral food wisdom.

🌿 What You’ll See in This Video

• Whole lamb cooked the nomadic way
• Traditional Boz Ghoormeh (no water, no oil)
• Outdoor cooking over fire
• Dill rice with beans
• Fresh village salad & yogurt-tahini sauce
• Fire-baked raisin cookies (no oven)
• Shepherding sheep & rural daily life
• A joyful village feast shared together

🎥 Watch till the end to experience real nomadic food and life in Iran

If you enjoy village cooking, traditional lamb recipes, and authentic rural life, don’t forget to LIKE 👍, COMMENT 💬, and SUBSCRIBE ❤️
Your support helps keep these traditions alive.

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