This traditional stuffed lamb abomasum is filled with spiced rice and simmered until cooked. A skillful offal dish from Aegean and Central Anatolian cuisine, it makes a memorable centerpiece for special meals.
Rub the cleaned abomasum thoroughly with rock salt and lemon, then rinse it several times with plenty of water and drain. Thorough cleaning is essential for both food safety and flavor.
Heat the cooking oil in a skillet and sauté the onion. Add the pepper paste and stir until fragrant. Add the rinsed rice, red pepper flakes, black pepper, allspice, and salt; sauté for 3 minutes, then let cool.
Loosely fill the abomasum with the rice mixture, leaving room for the rice to expand, then tie or secure the opening with a toothpick. Do not pack it tightly, or it may burst during cooking.
Put the stuffed abomasums in a large pot of salted water. Simmer over low heat for about 45 minutes, until the rice inside is tender. Make sure both the abomasum and rice are fully cooked. Slice and serve hot.
Leave room for the rice to expand as it cooks; overfilling can cause the stuffed stomach to burst. Important: Thorough cleaning is essential for food safety. Buy it cleaned by a butcher, then rub it with salt and lemon and rinse it. Cook the offal and rice thoroughly. Contains no nuts or gluten.
Bekletme süresini atladım, tadı biraz eksik kaldı. Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim.
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