Suyo Long Cucumber Ash

Extracted from bartarinha
Ingredients:
1 kg suyo long cucumber
200 g fresh lamb
2 tbsp. dried mint
10 garlic cloves
3 onions
1 cup wheat
1 cup lentils
2 tbsp. dried bread
1 cup Kashk
Salt and pepper for seasoning Directions:
Soak lentils several hours in advance.
Put lentils and wheat in a pot along with 3 cups water. Cut meat into pieces and sauté in oil. Add 1 chopped onion as well. Keep sautéing.
Add 3 cups water and allow to cook. When there is only 1/3 of water remaining, add in cooked lentils and wheat.
Pell the cucumbers and cut lengthwise. Remove the seeds. Then slice them. Put in a pan some oil and sauté a bit the sliced cucumbers till soft. Make sure not to overdo to make them crush.
Chop up the onions and garlic and sprinkle salt and pepper. Sauté in oil till golden.
In a separate dish, sauté dried mint in oil 1 minute only. Keep aside.
Add to the pot the sautéed cucumbers, dried bread pieces, half of the sautéed garlic and onions. Allow to settle. Season to taste with salt and pepper. Pour in Kashk as well. Wait 5 minutes and then remove the pot from the stove. Transfer into a dish of desire and garnish with the remaining sautéed garlic, onion and mint. Serve hot on cold days. Bon appetite.