Boubaria (stuffed guts) / Difficult recipe

I N G R E D I E N T S

• 1 lamb liver and intestines
• 1 tea cup of rice
• 1 onion
• 1 bunch of parsley
• 1 bunch of dill
• 2 spoonfuls of butter
• black pepper
• red pepper
• oregano
• salt

PREPARAT I O N:

Wash the intestines well and cut them (except for the large one) into really small pieces together with the liver. Finely chop the dill and the parsley. Grate the onion and throw it , together with the butter, into the pot. Sauté the meat with the onion. Add all the herbs and spices and after it starts boiling pour in the necessary water. Once it boils add the rice. Stir it a little and pull it to the side to let it go cold. Pre-heat the oven to 200oC. Fill the large intestine with the mix, but not completely as the rice will swell some more. Once you fill it, tie the ends of the intestine to make sausages about 20 cm each. Place the sausages in the oven tray and add a little more water, salt and black pepper. Place the tray in the oven and let it roast until brown.