Tzigerosarmades (Lamb offal & aromatic rice balls cooked in lamb’s perineum membrane).

A Traditional Easter Greek recipe.




*2 lamb offals.

*3 tbsp Olive oil

*2 caul fats

*2 eggs

*1 egg yolk (for brushing)

*1 bunch of green onion, chopped

*1 onion, chopped

*1 bunch of fresh dill, chopped

*1 cup short grain white rice

*salt & pepper



Blanch the offals and chop them finely to pieces.
Sauté the green onions and the dry onion in the oil. 
Add the offals, sauté, add the rice, dill, salt, pepper and when everything is adewuately sautéed, remove from heat and add the 2 eggs, slightly beaten and stir well. 
Stuff the caul fats with the filling and seal by bringing the ends together. 
Place on a baking tray with the edges at the bottom. 
After brushing the tzigerosarmades with the egg yolk, put them in the oven at medium ,until they get golden brown.



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