Liver-dolma
Ingredients
plucks 1 lamb
lamb veil 1
2 bunches of spring onions
1/2 cup (100 g) fat
1/2 cup (100 g) rice
1 cup (200 g) yogurt
2 eggs
1 tsp (10 g) tomato paste
1/2 connection mint
pepper
salt
Photo
Liver-dolma
Photo added on
Photo author
moniku
Method
Plucks Boil in salted water, then removed and cut into small pieces, and strain the broth in a separate pot. Chopped onion fry lightly in fat and to this was added the rice, giblets, pepper, chopped mint and 1-2 cups of broth. After 15-20 minutes the vessel was removed from the fire. Lamb veil previously soaked in cold water, cut into pieces, which distributes the mixture of meat and rice. The dolmas rank in the pan, wrapped like a veil over the left bottom, pour a little broth and 1 teaspoon of fuzzy tomato paste with water and bake in a moderate oven. The dish pour beaten eggs and yogurt and bake 10-15 minutes in a heated oven.
Difficulty
Average
Tested
3users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

Cheni Miteva

Mon, 05/05/2003 - 00:00

recipe is nice and accurate, a pity that there is no one to implement and evaluate.

Stoyan Filipov

Fri, 12/03/2004 - 00:00

recipe for *connoisseurs*. Every time gives a very good result.

It is very cool!

Very nice recipe that I like to prepare especially in winter.

great dish!

It was very good. There are not many shnik-shnak going well with other cancer! Compliments!