Stewing is a traditional dish that is in the Middle East and South Caucasus is common. Method cook it in different countries more or less the same in Iran and in Turkey, stewing, etc. in Arab countries, "Beja" (retrieved from "panicked" in Persian), in Bulgaria, panicked, and in the South Caucasus (Armenia, Azerbaijan and Georgia) khāsh is called.

This food is very fatty and energetic. Those fats, high blood are or cholesterol and uric acid blood ballast, and suffering from gout. the use of stewing avoid. Stewing cook, the head and hands and feet, and inner organs of sheep (in the South Caucasus, the calf) can be prepared. The components of this dish include care of her, etc., language, brain, etc., etc., meat, face, and panicked. Unit counting stewing "hands" and each hand consists of a head and four panicked. Water this food as well as appetizers, along with bread be eaten.

stewing food is cook, it takes a lot of time. Stewing sometimes with lemon juice parlors.

stewing in Iran, usually in a restaurant, certain to the name of the head board or Cedar. Klee almost always work are. Raw materials the morning to hand looks. is it clean and ready to cook helps, and finally, from noon until tomorrow morning it bakes. Based on an old tradition of the night, the final month of Ramadan (23) and other sales of Colle becomes very high and more customers tend to buy stewing.