Ingredients
Lamb or goat intestine
½ kg minced meat
2 tomatoes
2 table spoon rice
2 middle size onions
1 table spoon tomato paste
15-20 branches of parsley
Black pepper, salt
Lemon and salt for cleaning
Thread
Preparation
Cleaning the giblets requires a lot of attention and a long time. First, Meryem hanım turned the intestines inside out and cleaned them couple of times, cleaned them carefully. Later, she let them rest in a bowl of water with added lemon and vinegar. After removing them from water, she washed them again with lemon juice and vinegar and rinsed them. The intestines are now ready to be stuffed. She put the minced meat in a bowl and grated the onion and the tomato on it. Then she cut the parsley, added rice, black pepper and salt, and mixed the stuffing thoroughly.
The fatty parts of the intestines should be left inside when stuffed. The stuffing is stuffed with the help of a funnel or the top part of a plastic bottle and she tied the intestine every 10 cm like sausages. She boiled the stuffed intestines in a pot for 30 minutes. After boiling is done, she fried them on hot oil. Some people make bulgur pilaf with the water used to boil the stuffed intestines. Pilaf cooked in this water tastes great.
Bon appetit.