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Ingredients
- Heart, Liver, And Kidneys Of Spring Lamb
- 4 Tbsp. Extra virgin olive oil
- 1 lb Spring Onions -- finely Minced
- 1/2 c. Fresh Parsley Mixed With Dill -- finely minced Salt And Pepper
- 1/2 c. Walnuts -- finely minced
Directions
- Pierce the liver with a knife, cut open the heart and fry them together in a little warm oil for a few min. Pass them with the kidneys through a coarse grinder. In Greece we would also use the lungs - but in NY it is against the health code to sell them.
- Heat 4 Tbsp. extra virgin olive oil in a heavy frying pan and saute/fry the onions till transparent. Add in the meat, dill parsley, and salt and pepper. Stir in well and saute/fry gently for 15 min. Add in a little water to moisten and cook till the meat is tender. Remove from the heat and sprinkle with minced walnuts. Serve hot or possibly cool.
- Serves 4-6.
- NOTES: A traditional Sephardic recipe.
- This fufills the injunction in the Torah: and they shall eat the flesh in which night, roast with fire and unleavened bread; with bitter herbs they shall eat it. Eat not of raw, nor sodden at with water, but roast with fire; its head with its legs and all of the innards thereof. And ye shall leave none of it remaining till morning.
- Exodus XII 8-11
- My guests did well - except for the head.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 161 | 70% |
| Total Fat 18.48g | 23% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 395mg | 11% |
| Total Carbs 15.61g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.92g | 3% |
| Protein 4.28g | 7% |
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