• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, B12, H, C, D
MineralsNatrium, Chromium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Heart, Liver, And Kidneys Of

  2. Spring Lamb

  3. 4 tablespoons Olive Oil

  4. 1 pounds Spring Onions -- finely

  5. Chopped cup Fresh Parsley Mixed With

  6. Dill -- finely chopped

  7. Salt And Pepper

  8. cup Walnuts -- finely chopped

Instructions Jump to Ingredients ↑

  1. Pierce the liver with a knife, cut open the heart and fry them together in a little hot oil for a few minutes. 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.

  2. Heat 4 tablespoons olive oil in a heavy frying pan and saute the onions until transparent. Add the meat, dill parsley, and salt and pepper. Stir in well and saute gently for 15 minutes. Add a little water to moisten and cook until the meat is tender. Remove from the heat and sprinkle with chopped walnuts. Serve warm or cold.

  3. Serves 4-6.

  4. NOTES: A traditional Sephardic recipe.

  5. This fufills the injunction in the Torah: And they shall eat the flesh in that 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 until morning.

  6. Exodus XII 8-11 My guests did well - except for the head.

  7. Recipe By : susan nehama File


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