Tziyerosarmas (liver)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lamb's liver (or calf) | |
| ½ | cup | Raw rice |
| 1 | bunch | Scallions, chopped |
| 2 | teaspoons | Dill, chopped |
| 1 | teaspoon | Mint, chopped |
| ¾ | cup | Milk |
| Salt & pepper to taste | ||
| 5 | Eggs | |
| 1 | (or 2) Sausage casings | |
| 4 | tablespoons | Butter, melted |
Directions
For stuffing, skin the liver and cut it into small pcs. with scissors; place in a bowl. Add rice, scallions, dill, mint, salt & pepper; mix well.
Wash the casing and dip it into warm water, to open well. Place the stuffing in the casing (as you would stuff a sausage). Fold it carelully and place on a buttered pan with the folded side down. Pour the melted butter over this and roast in a 325 F. oven for 45 min.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini