Liver Sarma (Traditional Balkan Lamb Liver Rice Wrap)
Liver Sarma is one of the signature dishes of Thracian cuisine. Seasoned rice and lamb liver are carefully wrapped in lamb caul fat and baked until golden. Crispy on the outside and tender on the inside, it is a traditional delicacy often served on festive occasions.
Spices Used
Spices for this recipe
Ingredients
Recipe Steps
Preparation
Soak the lamb caul fat in plenty of lukewarm water until softened.
Wash the lamb liver, cut it into large pieces and boil for about 10 minutes.
Dice the cooked liver into small cubes and remove any veins.
Lightly toast the pine nuts in melted butter until golden.
Add the washed rice and sauté for 3–4 minutes.
Pour in ½ cup hot water and cook until the liquid is absorbed.
Mix in the chopped onion, mint, currants, salt and black pepper, then let the filling cool slightly.
Spread the softened caul fat on a flat surface and cut it into equal portions.
Add one egg to the filling and mix well.
Divide the filling among the caul fat pieces and wrap each portion carefully.
Place the wrapped parcels seam-side down in a baking dish.
Brush with egg yolk.
Bake in a preheated 180–200°C (356–392°F) oven for 40–45 minutes.
Mutfak İpuçları
After brushing with the egg yolk, add a small amount of hot water to the baking tray.