In the north, the main course is beshbarmak, which is accompanied by elaborate preparations. The sheep is slaughtered by slitting its throat, and the blood is drained onto the ground. Then the carcass is skinned and butchered, and the organ meats are prepared. The intestines are cleaned and braided. The first course is shorpo, a soup created from boiling the meat and organs, usually with vegetables and pieces of chopped fat. The roasted sheep's head is then served and distributed among the honored guests. The fat, liver, other organs, and the majority of the meat are divided equally and served to the guests, with the expectation that they will take this home.
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