Step-by-Step Guide to Prepare Perfect Tzigerosarmas from Komotini

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, tzigerosarmas from komotini. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

See recipes for Tzigerosarmas from Komotini too. Komotini is a city in the region of East Macedonia and Thrace, northeastern Greece. See more ideas about Ελλάδα, Διακοπές στην ελλάδα, Ξίφος. After booking, all of the property's details, including telephone and address, are provided in your booking confirmation and your account.

Tzigerosarmas from Komotini is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Tzigerosarmas from Komotini is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have tzigerosarmas from komotini using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Tzigerosarmas from Komotini:

1. Prepare 1 lamb offal
2. Make ready 4 tbsp olive oil
3. Prepare 2 caul fats
4. Make ready 1 bunch spring onions, finely chopped
5. Make ready 2 dry onions, finely chopped
6. Get 1/2 bunch spearmint, finely chopped
7. Take 1/2 bunch parsley, finely chopped
8. Get 1/2 bunch dill, finely chopped
9. Make ready 1/2 cup medium grain white rice
10. Take 2 eggs
11. Take salt, pepper, oregano

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Steps to make Tzigerosarmas from Komotini:

1. Wash the lamb offal in cold water.
2. Place it in a pot with enough water to cover it, boil it for ten minutes, remove from heat, strain it and chop it into very small pieces.
3. Place the oil in a pot, add the dry onion, sauté and then add the spring onions.
4. Add the lamb offal, sauté slightly, add the rice, sauté that slightly too and then add 1/2 cup of hot water so that the rice cooks. Finally, add all the herbs.
5. Let it cool for a while and then crack an egg that you have whisked lightly so that the rice combines.
6. Wash the caul fat with lukewarm water and vinegar and then rinse it with cold water.
7. Stuff the caul fat pieces using the lamb offal mixture, forming round tzigerosarmades.
8. Place the caul fat in a bowl, stuff it with the mixture and cross over the ends to seal.
9. Brush the tzigerosarmades with a beaten egg and a little paprika (optionally).
10. Bake at 170°C until golden brown.

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