Take a couple of fresh carp and cut crosswise into rings, leaving the belly untouched! (in Israeli fish markets, this cut is called “polish”).

Carefully cut out the dorsal muscles from each ring, creating a steak with three closed holes.

Pass the removed pieces through a meat grinder along with onion and bread. Season with salt, pepper, and a bit of sugar, and add an egg.

Fill all three holes in each steak with the prepared stuffing.

Slice onions (with the skins) and carrots into rings.

In a large pot, layer the ingredients in the following order: onion, onion skins, carrots, fish heads, and tails. Repeat with the onion, skins, carrots, and stuffed fish rings. Continue layering until all the pieces are used, finishing with a top layer of onion, skins, and carrots.

Fill the pot with enough water to cover everything. Add the salt and bring to a boil, then simmer uncovered on low heat for 3 hours.

Once the fish is cooked, carefully remove the pieces. Strain the cooking liquid through a sieve and pour it over the fish pieces. Garnish with carrot slices on top.

Place the dish in the refrigerator until the jelly sets.

Then, it’s ready to serve and enjoy. Despite the unusual ingredients, this is a wonderfully aromatic and delicious dish!