This special dish was created by ancient cooks in order to increase the healing capacity of the liver and, most importantly, to make the liver tastier and reduce the fat content of the buttock by 50%. Buttock fat is removed from the liver. The liver is divided into 15-gram pieces, and the buttock is slightly smaller - 10-gram pieces. There are two ways to cook this kebab. In the first one: one piece of liver and one piece of fat are cut into six pieces before being placed directly on the fire. ; in the second way: mix the sliced ​​liver with the onion mass sprinkled with those spices on the surface of the oil. After it has been harvested, the bread is rolled with flour and then it is harvested. In both methods, the embers must not be strong, otherwise the fat will melt and catch fire, darkening the kebab. Therefore, it is recommended to cook it on pistachio charcoal (charcoal of fruit trees). Or if coal is lit, sand is sprinkled on the surface of the embers, and the kebabs are fried without fanning them. When serving, a few portions of sikhi are placed on a plate or two sikhs per plate, and the face is smeared with grape or apple vinegar. As a side dish, choose one or more fresh vegetables such as cumin-onions, green onions, radishes, cucumbers, tomatoes, and radishes.