Godlike Food – Primitive Plov




  • 700g lamb cut
  • 4-5 stelja slices
  • 400g rice
  • 2 onions, carrots, grapes of garlic, handful of chives
  • oil, 3 tbsp. Almazan pilaf spice mix
  • AlmazanKitchen™ original cookware and utensils (optional)

Great, nourishing and ultimately tasty dish for the whole family and even all neighborhood! What can be better than a good chunk of lamb cut cooked in clay kazan with good amount of onion, carrots, garlic and chives! That is right – everything of these plus awesome Almazan pilaf spice mix and 4-5 slices of stelja! What is Stelja, Mr. Almazan? Stelja is special traditional Serbian dried sheep meat made by the old recipe which passes over generations! Ultimate flavor is guaranteed!


  1. Slice fat off lamb cut, we will need it later then slice lamb cut into medium pieces. Leave the bone part with a bit of a meat around.
  2. Slice 2 big onions in half, then dice it.
  3. Slice 2 carrots.
  4. Preheat clay kazan on the fire, grease it with oil, toss in lamb fat we sliced in the step #1, meat slices and bone part.
  5. Slice 4-5 stelja slices into strips. Toss it into kazan.
  6. Toss onions into kazan, stir well!
  7. Cover with lid and slow cook for 1 hour.
  8. Add 3 tbsp. of Almazan pilaf spice mix. Mix well!
  9. Toss carrots into the kazan. Stir well, cover with lid and cook for 30 min more.
  10. Boil the water, pour it into the kazan afterwards.
  11. Add 400g of rice, spread it evenly. Cover with lid and cook for 20 min.
  12. Place 3 whole garlic inside the rice. Slow cook for 10 minmore.
  13. Finish off with handful of fresh chives….
  14. Enjoy! Bon Almazan!

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  1. Flavio

    Stelja is a smoked and cured traditional product very specific to our region. It is produced by shaping sheep carcass salted with 3.5% nitrite salt and aging between 5 and 7 days at up to +12 Cº. After brining, the product is smoked and dried in a traditional manner between 12 and 18 Cº up to 10 days after which it undergoes fermentation between 15 and 30 days at a temperature up to +15 Cº. The product must be sufficiently smoked and dried. The external appearance, the section appearance, fragrance, taste, consistency and texture must correspond to a mature meat product that has a smell and taste of smoke. Meat parts are between light and dark red color, fat section is plastic and white to yellowish-white. It is intended for the general population. It may be immediately consumed or thermally processed. It should be stored at a temperature up to +15 Cº.

  2. Tatsuya Konno

    Can I purchase “Almazan pilaf spice mix”?

  3. AK

    Please contact us via personal message on our Facebook group regarding our items for sale.

  4. Rhenecil

    I’ve wath all night almost all your vid. And this recipe make me curious for one thing. Stelja. Could you make a vid on how to make it? Pretty please please please

  5. mike schmetzer

    I bought 2 of your knives around December. Want to buy a cutting board. Cannot find any links for that. Can you help?

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