Remove the membrane from the liver, cut it into small cubes, salt it and place it in a colander in a bowl and in the refrigerator

Place the caul in a bowl and cover with lukewarm water

Soak the raisins in water

Finely chop the onion, spring onions, dill, garlic and peppers

Grind the allspice and cumin in the mortar

Crash the walnuts

In a pan over medium to high heat, fry the onion until it withers. Add the pepper and as soon as it withers add the rice and fry for 3 minutes

Add the drained raisins, season with salt and pepper, add boiling water, lower the heat, cover with a lid and simmer for 5 minutes

Turn off the heat, add the spring onion and dill and cover.

In another pan, fry the liver, stirring until it changes color. Add the garlic and walnuts

Finish with a shot of ouzo and let the alcohol evaporate. Then turn the heat off.

Add the livers to the rice and stir

Preheat the oven at 200 degrees on the heating elements

Grease the baking tray with oil

In a small bowl, I spread the caul, place the filling inside, cut and close the caul in an individual sarma. Place them in the tray.

Brush with egg yolk and add a little water on the base of the tray.

Bake on the second shelf from the bottom for 45 minutes.