How to cook
Plucks boil in salted water, then are removed and cut into small pieces and strain the broth in a separate pot. Finely chop onion and fry gently in oil and to it- add the rice, giblets, black pepper, chopped mint and 1 - 2 cups of the broth.
After 15 - 20 minutes the vessel is removed from the fire. Lamb caul is pre-soaked in cold water, cut into pieces, which distributes a mixture of meat and rice. Arrange these in the tray, such as around the appendage you leave space to pour a little broth in, and 1 teaspoon of diluted tomato paste with water and bake in moderate oven.
Pour the beaten eggs and yogurt on the dish and cook 10 to 15 minutes in - high heat.