Materials

• 2 onions
• 1 clove of garlic
• 1 teaspoon of olive oil
• 2 tablespoons of tomato paste
• 1 tablespoon of chili paste
• 4 cups boiled buckwheat
• 2 cucumbers
• half a bunch of mint
• half a bunch of basil
• 3~4 sprigs of dill

for the sauce

• Half a teaspoon of pomegranate syrup
• 2 tablespoons of sumac syrup
• Juice of half a lemon
• Salt
• Red pepper
• Sumac

How to Make Buckwheat Corn

Saute the chopped onion and crushed garlic in olive oil until they turn pink. Add the tomato paste, cook until it smells, and remove from the stove. Take the boiled buckwheat in a large mixing bowl. Add the warmed onion, diced cucumber and finely chopped greens and mix. Mix all the ingredients for the sauce in a bowl and pour over the brisket. Place lettuce leaves on the bottom of a serving plate. Add the brisket and serve.

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