Holiday Lamb Liver Dish

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Holiday Lamb Liver Dish
Image: Jordanka Kovacheva
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29/03/2018
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Preparation30 min.
Cook110 min.
Тotal140 min.
Servings6
"With a Liver Dish this tasty, any day of the week can easily turn into a holiday."

Ingredients

  • 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
measures

How to cook

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.

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