Dear Mama Gebar, It is really "Tsebuk! Tsebuk! Iyu". It is completly different what we normally know and do, I think your method of making or cooking "Dulet" is must be the Italian way, like they do "Treppa" (tripe) which they start by boiling the tripe(cheguara) then mincing every thing then cook it all together. Have you ever seen or test raw dulet or "Lebeleb dulet" which is slightly cooked and every thing chopped and prepared by hand not the machine as you do? I think a kind of dulet like you do, I ate in London Eritrean restaurant some years ago, it was nice and it test like "Minchet abeshe" a kind of minced meat wot, you might seen or know it in Ethiopian household or restaurant. Any way it was really a great cooking experiance you share with us thank you very much. Bravo!! Bravo!!