ARMENIAN BITLITZEE TUTTOO
An Armenian soup made with lamb, fermented cabbage & vegetables, with whole wheat kernels.
Tuttoo is an authentic Armenian soup that is my favorite. A sour taste from the fermented cabbage and a lamb that is braised to a tenderness beyond compare. The whole bulgur kernels give the whole thing a chewiness. A little hot sauce or chile peppers make for a great Winter evening supper.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: SERVES 6 - 8
● 2 lbs. of lean lamb stew meat cubed about 1 in. (all fat and silver skin removed)
● 2 tablespoon(s) olive oil
● 2 tablespoon(s) flour
● 1 cup zezads, or whole wheat kernels **SEE COOK'S NOTES**
● 1 can tomato sauce
● 1 teaspoon black pepper
● 1 teaspoon Tabasco® sauce or red pepper flakes (Optional)
● 1 teaspoon chopped fresh basil
● Juice of 2 lemons
● 2 cups water
● 1 quart drained, chopped toorshi or sauerkraut (Not from a metal can)
DIRECTIONS:
1. Dredge lamb cubes in flour and brown off in a Dutch oven or heavy pot.
2. Boil water, add lamb stew meat and boil for about 10 minutes, and then
remove any top scum.
3. Add the rest of the ingredients and simmer for an hour to 1˝ hour. The soup will be tart. If too tart
you may add water.
 **COOK'S NOTES**
1. Cook Zezads in boiling water until expanded and soft. Simmer for about 2 hours with water to
cover. **Zezads are whole wheat kernels from which cracked wheat or bulgur is made. Cook them
until they about the size of a small pea, and are tender. Then they can be used in the soup.
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