Lamp Liver Stew

LAMP LIVER STEW

One piece of lamp intestinal sheet is washed thoroughly and kept in one glassful of lukewarm water. 350 grammes of lamb's liver is skinned and finely ground together with 150 grammes of lungs. Salt to taste is added and the mixture is cooked until its own juice into which it is poured evaporates. Half a water glass of rice is washed. A heaped tablespoon of pine nuts are fried in a saucepan until they become light brown and rice is added. One glass of hot water, salt and dried currant is put on the nuts and cooked until the water evaporates. Finely chopped green onions are added to the mixture and blended together. Liver, mint and black pepper is added to the rice mixture. Intestinal sheet is taken out of water, the cooked mixture is placed into it and closed to the shape of a bundle on which the beaten yolk of an egg is swiped and the bundle is cooked for 40 to 45 minutes in medium fire with the addition of water.