I
have thought very long about whether I should show you this dish or not. And
this for 2 reasons: first, I am not happy with the quality of the photos. I
cooked this dish last year and the photos were taken at that time. At that time
I was not somehow satisfied with them, now I am not. And the second reason,
which is actually more important: this dish is certainly not for everyone, as
the main ingredient is lamb offal. So why did I decide to share the recipe? It
is pretty simple: this is a recipe that is served at the Romanian Easter. And
believe it or not, the dish tastes really good.
When
I was younger, I did not like it. But not because it is made from offal. No, I
have no problem with this fact. But now I like it and I don’t want to miss it
at Eastern.
You need:
offal
of a lamb (heart, lung, liver)
5
spring onions
1
bunch of dill
1
bunch of parsley
3
eggs
slat
pepper
3
hard boiled eggs
This is how you
proceed:
Wash offal very well. I have changed the water 3 times until I was sure that everything was clean.
Fill a pot with water, add some vinegar and salt and cook the offal for 30 minutes.
Let cool and cut very small. I used the universal chopper for this job. Chop onion, dill and parsley finely and give together with the offal in a large bowl. Add eggs and mix well. Season with salt and pepper.
Grease a loaf pan with oil and add 1/3 of the mass. Spread the 3 hard boiled eggs on the grounded meat. Cover with the remaining mass and bake in the preheated oven at 180 degrees for 50 minutes.
This dish can be served warm or cold.
So? What do you say? Would you try this dish? Or did you already eat something similar?
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