Kizil Restaurant: Lamb anyone
Pooza Mix flour and a little water (salting permitted) to make dough. Flatten the dough to a thickness of 2 or 3 mm. In college kitchens, use wine bottles to flatten the dough. (The bottles should be emptied beforehand.) Cut the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful as a pooza cutter. Fill the discs with minced lamb (with the fat). Put the disc of dough in your palm, and form a ball in your hand by pinching the edges of the dough together; leave a little opening on top (important!). Steam for about 20 minutes.
