Lamb offal (liver, lung, heart, intestines)

1 dry onion

2 tablespoons spring onions, finely chopped

2 tablespoons fresh dill

2 lemons

2 eggs

4 tablespoons oil

1 teacup rice, Stock, quantity as necessary



Wash the offal well, especially the intestines, which should be turned inside out, cleaned with a little lemon juice and salt, and then rinsed with water several times to make sure they are completely clean. Add with a little water, bring to the boil and simmer for a few minutes. Remove from the heat, allow to cool and cut into small chunks (about the size of a chickpea). Set aside the stock. Sauté the onion in oil until becomes golden. Add the green onions, dill, giblets, salt, pepper and a little broth from the cooked giblets. When nearly cooked, add the remaining stock, bring to the boil and add the rice. Add more water as necessary. Add beaten egg and lemon juice mixture before the rice becomes too soft

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.

Privacy Settings saved!
Privacy Settings

When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.

In order to use this website we use the following technically required cookies
  • wordpress_test_cookie
  • wordpress_logged_in_
  • wordpress_sec

Refuser tous les services
Accepter tous les services