The flesh (chopstick or shoulder) is cut into pieces of 25-30 g. Fry in a portion of the oil. In the same fat, after the meat is removed, the cut onion is stewed to soften. Add the diluted tomato paste. The mixture is stirred and stews until it almost remains fat. Put the red pepper. Return the fried meat and pour with water. Salt and add half of the wine. Cover tightly with a lid and stewed on moderate heat to half softness. Add the peeled and cut red tomatoes, savory and the rest of the wine. A few minutes before removing it from the stove, sprinkle the dish with the fried flour and the fried butter. Shake the vessel and let it simmer until the fat comes to the surface. If desired, sprinkle with finely chopped parsley. The Chomlek - kebab is served with a side dish of rice sprinkled with black pepper.