← Nouns Cooking · Greek

Ingredients

• 1 kg lamb offal (liver, heart, lungs), or half offal and half boneless lamb
• 100 ml Olive oil
• 1 Onion, finely chopped
• 6 Spring onion, chopped
• 2 heads romaine (cos) lettuce, shredded
• 40 g Dill, chopped
• 80 g short-grain rice
• 2 l Water
• 2 Eggs
• 2 Lemon, juiced
• Salt
• Black pepper

Method

1. Rinse the offal well. Put it in a pot of cold water, bring to the boil and blanch for 5 min, then drain, rinse and cut into small cubes, trimming away any tubes.
2. Heat the oil in a large pot over medium heat and cook the onion and spring onions for 5 min until soft. Add the offal and stir for 5 min until it changes colour.
3. Pour in the water, season, bring to the boil and skim. Cover and simmer gently for 45 min.
4. Add the lettuce and most of the dill and simmer for 10 min, then add the rice and cook for 15 min more until tender. Take the pot off the heat.
5. Whisk the eggs until frothy, then whisk in the lemon juice. Slowly whisk in 2–3 ladles of hot broth, then pour the mixture back into the pot, stirring constantly. Do not boil again.
6. Taste for salt, pepper and lemon, scatter with the remaining dill and serve at once.

Tips

• Not keen on offal? Use 1 kg diced lamb neck or shoulder and simmer it 30 min longer.
• Offal is perishable: buy it fresh, keep it cold and cook it within a day.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Aglaia's Table