Soak lungs, heart and head meat well. Then boil in salted water for about 45 minutes and then leave to cool. Coarsely mince the meat and mix it with the softly cooked rolled barley and spices. Lightly fry finely chopped onions in hot lard and mix into the mixture with the finely chopped garlic. Season with salt, knead well and form balls weighing about 200 g from the mass. Place the watered, dabbed dry pork net on top and cut into suitable pieces. Wrap each mashalan in it, flatten and fry slowly in hot lard.