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Head, neck, some intestines, and liver of a young lamb or 3 pounds lamb bones
2 large onions, halved
Sea salt
1/2 cup olive oil
2 cups finely chopped scallions
1 small chili pepper, minced, or freshly ground pepper to taste
1 1/2 cups chopped fresh dill
2 eggs
Juice of 1 1/2-2 lemons
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1st Keep
 mishmish
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