INGREDIENTS

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

 

PREPARATION

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