Ingredients Edit

Directions Edit

  1. Boil the lamb pluck in salt water and cut into pieces.
  2. Fry the finely chopped onions in butter and some water.
  3. Add the rice, pluck, pepper and mint.
  4. Add 2 cupfuls of the lamb stock and boil some 20 minutes.
  5. Soak the caul in cold water, cut into pieces and fill with the mixture.
  6. Arrange in a tray and bake in a moderate oven.
  7. When nearly ready, pour over the eggs beaten in yoghurt and bake for another 10 – 15 minutes.
  8. The dish can also be prepared without caul wrapping.
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