A distinctive offal dish made with chopped lamb liver mixed with rice and spices, wrapped in thin lamb caul fat (omentum), and grilled. It has a texture similar to kokorec, a grilled offal dish. The outside turns lightly crisp while the filling stays seasoned and juicy.
Thoroughly mix the chopped liver with the finely chopped onion, rinsed rice, and spices.
Cut the lamb caul fat into small rectangles. Place a pinch of filling on each piece and wrap it tightly.
Refrigerate the assembled rolls for 15 minutes; the chilled caul fat will hold its shape more easily.
Grill the rolls over medium heat on a preheated grill, turning them until browned on all sides and the filling is cooked through.
Allergen-free. Important: Take care not to tear the lamb caul fat as you wrap the filling, or it may spill onto the grill. Do not use excessive heat; the caul fat can brown quickly while the filling remains undercooked.
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