Tziyerosarmas (liver)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Greek | Greek, Main dish, Meats | 6 | Servings |
INGREDIENTS
| 1 | Lamb's liver, or calf | |
| 1/2 | c | Raw rice |
| 1 | Scallions, chopped | |
| 2 | t | Dill, chopped |
| 1 | t | Mint, chopped |
| 3/4 | c | Milk |
| Salt & pepper to taste | ||
| 5 | Eggs | |
| 1 | or 2 Sausage casings | |
| 4 | T | Butter, melted |
INSTRUCTIONS
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
A Message from our Provider:
“Luck has nothing to do with it”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1016
Calories From Fat: 702
Total Fat: 79.2g
Cholesterol: 449.6mg
Sodium: 2370.6mg
Potassium: 118.5mg
Carbohydrates: 21.5g
Fiber: 1.1g
Sugar: 1.7g
Protein: 58.7g