INGREDIENTS

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

A Message from our Provider:

“Quit griping about your church; if it was perfect, you couldn’t belong.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 275
Calories From Fat: 202
Total Fat: 23.4g
Cholesterol: 0mg
Sodium: 31.4mg
Potassium: 507.2mg
Carbohydrates: 15.6g
Fiber: 5.5g
Sugar: 3.1g
Protein: 5.1g