Liver and Rice Dish
Дроб сарма

Liver and Rice Dish

Elena TodorovaElena Todorova
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Liver and Rice Dish1 / 4
20/06/2013
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Preparation20 min.
Cooking120 min.
Тotal140 min.
Servings4-5
"Do you know how to cook up the tastiest liver dish? Find out how here"

Ingredients

  • lamb trifle - 1 set
  • lamb veil - 1.
  • onions - 2 fresh links
  • fat - 2/5 cup (100 g)
  • rice - 2/5 cup (100 g)
  • yogurt - 4/5 cup (200 g)
  • eggs - 2.
  • tomato paste - 1 tsp
  • mint - 1/2 link
  • black pepper
  • salt
measures

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.

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