Holiday Lamb Liver Dish

"With a Liver Dish this tasty, any day of the week can easily turn into a holiday."
Preparation30 min.
Cooking110 min.
Тotal140 min.
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  • lamb offal - 2.5 lb (1.2 kg) (heart, lungs, liver)
  • rice - 1 cup
  • paprika - 1 tablespoon
  • green onions - 2 bunches
  • onions - 2 heads old
  • oil - 3 tablespoons
  • spearmint - 1 bunch
  • parsley - 1 bunch
  • water
  • salt - to taste
  • topping
  • eggs - 3
  • yoghurt - 4/5 cup (200 g)
  • salt - to taste


Boil the lungs and heart ahead of time. Chop both types of onions finely. Saute them in the oil and a little water until softened. Add the raw liver, chopped into pieces. Fry for 15 min.

Add the finely chopped boiled lungs and heart as well. Fry and stir for about 5 min. Add the rice. Fry while stirring until the rice turns glassy.

Add the paprika and salt to taste and stir well. Pour in 3 cups water and leave the rice to take in some of the water. Once the rice is half-cooked, add the finely chopped parsley and spearmint.

Pour the dish in a tray and bake in a high oven at 356°F (180 °C) about 40 min. At the end, make the topping by beating the eggs with the yoghurt and pouring it over the dish.

Finish baking until it turns golden.find similar recipes here

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