Liver Sarma with fresh spices
Method of preparation
- lamb offal - 800 g /lung and heart/
- green onion - 1 bunch
- mint - 1 bunch
- parsley - 1 bunch
- rice - 400 g
- oil
- black pepper
- that
- eggs - 3 pcs.
- yogurt - 400 g
- bicarbonate of soda - 1 tsp.
- brashno - 2 tbsp.
- Wash the lungs and heart well. Place them in a saucepan and cover with water.
- Add salt. Let them boil, removing the foam. Clean and wash the green onions. Chop them. Wash the dill and parsley and chop them finely. After boiling, chop the giblets finely.
- The broth from the offal is strained and poured directly into the pan in which the pork sarma will be cooked.
- Heat oil in a pan. Add the giblets and fry. Add the onion and fry. Add the rice and fry.
- Season with the remaining green spices and black pepper. Season with salt, keeping in mind that the broth from the offal also contains salt.
- Pour the rice into the pan with the broth. Add more water if necessary. Stir and put it to bake.
- For the topping: Beat the eggs in a bowl. Add the yogurt, baking soda, and flour. Season with salt. Beat.
- Shortly before the stuffed sarma is taken out of the oven, it is poured with the topping. It is returned to the oven to finish baking.
- The finished liver sarma is served with a spoonful of yogurt.
- Liver Sarma with fresh spices is ready.
Wash the lungs and heart well. Place them in a saucepan and cover with water.
Add salt. Let them boil, removing the foam. Clean and wash the green onions. Chop them. Wash the dill and parsley and chop them finely. After boiling, chop the giblets finely.
The broth from the offal is strained and poured directly into the pan in which the pork sarma will be cooked.
Heat oil in a pan. Add the giblets and fry. Add the onion and fry. Add the rice and fry.
Season with the remaining green spices and black pepper. Season with salt, keeping in mind that the broth from the offal also contains salt.
Pour the rice into the pan with the broth. Add more water if necessary. Stir and put it to bake.
For the topping: Beat the eggs in a bowl. Add the yogurt, baking soda, and flour. Season with salt. Beat.
Shortly before the stuffed sarma is taken out of the oven, it is poured with the topping. It is returned to the oven to finish baking.
The finished liver sarma is served with a spoonful of yogurt.
Liver Sarma with fresh spices is ready.
