Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 1kg lamb caul,
- 2 eggs,
- 1/2 cupful rice,
- 2 bunches of spring onions,
- 1 cupful yoghurt,
- mint,
- pepper,
- 100g butter,
- salt
Directions
Boil the lamb pluck in salt water and cut into pieces.
Fry the finely chopped onions in butter and some water.
Add the rice, pluck, pepper and mint.
Add 2 cupfuls of the lamb stock and boil some 20min.
Soak the caul in cold water, cut into pieces and fill with the mixture.
Arrange in a tray and bake in a moderate oven.
When nearly ready, pour over the eggs beaten in yoghurt and bake for another 10-15 min.
The dish can also be prepared without caul wrapping.
Category:Bulgarian Recipes
Category:Bulgarian Meat Dishes