| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lamb, Main dishes | 4 | Servings | |
INGREDIENTS
| Heart, Liver, And Kidneys Of | ||
| Spring Lamb | ||
| 4 | tb | Olive Oil |
| 1 | lb | Spring Onions — finely |
| Chopped | ||
| 1/2 | c | Fresh Parsley Mixed With |
| Dill — finely chopped | ||
| Salt And Pepper | ||
| 1/2 | c | Walnuts — finely chopped |
INSTRUCTIONS
Pierce the liver with a knife, cut open the heart and fry them together in a little hot oil for a few minutes. Pass them with the kidneys through a coarse grinder. In Greece we would also use the lungs - but in NY it is against the health code to sell them. Heat 4 tablespoons olive oil in a heavy frying pan and saute the onions until transparent. Add the meat, dill parsley, and salt and pepper. Stir in well and saute gently for 15 minutes. Add a little water to moisten and cook until the meat is tender. Remove from the heat and sprinkle with chopped walnuts. Serve warm or cold. Serves 4-6. NOTES: A traditional Sephardic recipe. This fufills the injunction in the Torah: And they shall eat the flesh in that night, roast with fire and unleavened bread; with bitter herbs they shall eat it. Eat not of raw, nor sodden at with water, but roast with fire; its head with its legs and all of the innards thereof. And ye shall leave none of it remaining until morning. Exodus XII 8-11 My guests did well - except for the head. Recipe By : susan nehama <EHNGC@CUNYVM.BITNET> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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