Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs worth of lamb pluck (liver, lungs and other organs together)
- 1 lb green onions
- 1 bunch anise
- 3/4 cup rice
- 2 tbls butter
- lemon juice
- 3 eggs
- salt and pepper
- =
Directions
Boil the pluck.
Add a dash of salt and let pluck boil for a while.
Take out and conserve the broth.
Cut the pluck into small pieces.
Put the broth in a large pot, after passing it through a strainer.
Cut the onions and the anise into small pieces, and add them in the broth.
Also add the pluck and the butter.
Lower the fire and let them boil.
When they are almost done, add the rice.
Prepare in the meantime the egg and lemon sauce.
Beat the eggs very well.
Very slowly, add the lemon juice .
Take some of the soup and slowly add it to the sauce.
Do the same thing several times, beating always the sauce, add the sauce to the pot, stiring the soup slowly.
Cooking Time: about 45 minutes.