Difference between revisions of "Chicken Liver Sarma"
RealRecipes (talk | contribs) m (Text replace - "Category:Bulgarian Meat Dishes" to "Category:Meat Recipes Category:Bulgarian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 tbsp [[flour]] | * 2 tbsp [[flour]] | ||
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# Preheat the oven to 180C, 350F, Gas Mark 4. Place the stock and [[rice]] in a saucepan, bring to the boil, stirring, then reduce the heat and simmer for 15 minutes. | # Preheat the oven to 180C, 350F, Gas Mark 4. Place the stock and [[rice]] in a saucepan, bring to the boil, stirring, then reduce the heat and simmer for 15 minutes. | ||
# Meanwhile, heat the [[oil]] in a large frying pan, add the [[Chicken]] livers and sauté for about 3 minutes or until no longer pink. | # Meanwhile, heat the [[oil]] in a large frying pan, add the [[Chicken]] livers and sauté for about 3 minutes or until no longer pink. | ||
Latest revision as of 10:47, 15 July 2012
Description
Ingredients
- 720ml/24fl.oz. Stock
- 225g/8oz rice
- 2 tbsp oil
- 675g/1 ½ lb Chicken Livers
- 8 Spring onions, chopped
- 1 teasp Ground cumin
- salt and pepper
- 2 eggs
- 240ml/8fl.oz. Plain yoghurt
- 2 tbsp flour
Procedures
- Preheat the oven to 180C, 350F, Gas Mark 4. Place the stock and rice in a saucepan, bring to the boil, stirring, then reduce the heat and simmer for 15 minutes.
- Meanwhile, heat the oil in a large frying pan, add the Chicken livers and sauté for about 3 minutes or until no longer pink.
- Add the spring onions, pepper, salt and cumin and continue to cook for a further 2 minutes.
- Drain the rice ( but leave it quite wet) then add to the Chicken livers and mix well.
- Transfer the mixture to a large, shallow baking dish and bake for 30 minutes.
- Beat the eggs, flour and yoghurt together in a mixing bowl, then after the cooking time, pour over the rice and liver mixture, return to the oven and bake for a further 10–15 minutes until browed.
- Serve immediately with extra yoghurt on the side.
