Lamb Liver With Rice (Agneshka Drob Sarma): A Savory Bulgarian Delight

Discover the rich flavors of Bulgarian cuisine with our Lamb Liver With Rice recipe, also known as Agneshka Drob Sarma. This delectable dish combines tender lamb liver, hearts, and kidneys with fragrant spices, all baked to perfection!

Introduction

Unveil the authentic flavors of Bulgarian cuisine with our Lamb Liver With Rice recipe, also known as Agneshka Drob Sarma. This dish marries the richness of lamb liver, hearts, and kidneys with aromatic spices like mint and pepper. Baked to perfection, it’s a meal that promises to be a feast for your senses.

Ingredients

• 2 lbs lamb liver, hearts, and kidneys, cut into cubes
• 2 eggs
• 1/2 cup rice
• 2 bunches of scallions, finely chopped
• 1 cup yoghurt
• Mint, to taste
• Pepper, to taste
• 1/2 cup butter
• Salt, to taste

Instructions

Step 1: Boil the Lamb

1. Boil the lamb liver, hearts, and kidneys in salted water for about 30 minutes.

Step 2: Prepare the Rice Mixture

1. Cook the scallions in butter and a little water for about 5 minutes.
2. Add the rice, meat, pepper, and mint. Cook for an additional 5 minutes.

Step 3: Combine and Bake

1. Add 2 cups of the lamb stock and bring the mixture to a boil. Cook for 20 minutes.
2. Transfer the rice mixture and meat to a baking pan. Bake for 30 minutes at 375°F.

Step 4: Add Yoghurt Topping

1. Beat the eggs with the yoghurt and pour over the lamb and rice mixture.
2. Bake for an additional 10 minutes.

Conclusion

Your Lamb Liver With Rice (Agneshka Drob Sarma) is ready to be savored! Serve warm for the best experience.

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