Tzigerosarmas from Macedonia

Name: Tzigerosarmas from Macedonia
Yield: 6 servings
Cuisine: British
Ingredients: 2 lamb offals; 2 caul fats; 3 eggs (for the filling); 1 egg yolk (for brushing); 2 bunches spring onions; 1 dry onion (medium); 1 cup short grain white rice; salt - pepper; dill; 1 little bit of oil for sautéing

Cookpad Greece @cook_8238176

Greece

This is a dish for enthousiasts, it nees good wine, but we can also consider it a main course. We usually make it on festive occasions like Easter, Christmas, etc.

Recipe by sirilo

This is a dish for enthousiasts, it nees good wine, but we can also consider it a main course. We usually make it on festive occasions like Easter, Christmas, etc.

Recipe by sirilo

Cookpad Greece @cook_8238176

Greece

This is a dish for enthousiasts, it nees good wine, but we can also consider it a main course. We usually make it on festive occasions like Easter, Christmas, etc.

Recipe by sirilo

This is a dish for enthousiasts, it nees good wine, but we can also consider it a main course. We usually make it on festive occasions like Easter, Christmas, etc.

Recipe by sirilo

Saved

Ingredients

6 servings

2lamb offals
2caul fats
3eggs (for the filling)
1egg yolk (for brushing)
2 bunchesspring onions
1dry onion (medium)
1 cupshort grain white rice
salt - pepper
dill
1little bit of oil for sautéing

Saved

Steps

1

Blanch the offals and chop them finely to pieces the size of a hazelnut.
2

Sauté the spring onions and the dry onion in the oil.
3

Add the offals, sauté, add the rice, dill, salt, pepper and when everything is adewuately sautéed, remove from heat and add the 3 eggs, slightly beaten and stir well.
4

Stuff the caul fats (after having cut them to the size of a napkin) with the filling and seal by bringing the ends together.
5

Place on a baking tray (not oiled) with the edges at the bottom.
6

After brushing the tzigerosarmades with the egg yolk, put them in the oven at low heat (about 100 degrees) until they get golden brown.