Tzigerosarmas - Lamb liver with rice in caul
A special Easter specialty from Greece
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.
250 g lamb liver
1 web of lamb fat, caul
1 onion (140 g)
5 spring onions
2-3 tbsp dill
1/3 each of 3 colored peppers
1-2 fresh peppers or chili flakes (optional)
120 g long grain rice
50 g chopped walnuts
2 cloves of garlic
1 shot of ouzo
1-2 egg yolks
1 tsp ground allspice
1 tsp ground cumin
1 tbsp raisins