A filling and lesser-known offal dolma made by stuffing lamb spleen with a filling of rice, minced meat, and spices, then cooking it in a pot. It's a good choice for those looking for a surprising presentation on special occasions.
Thoroughly mix the washed rice with the ground meat, finely chopped onion, and spices.
Stuff the cleaned spleen with the filling, without packing it too tightly, and close the opening.
Place the stuffed spleen in a greased pot and add enough hot water to cover it; cook over low heat with the lid on until the rice and spleen are fully cooked.
Let the cooked spleen rest for 5 minutes, then slice and serve.
Contains no allergens. Important: Clean and wash the spleen thoroughly before stuffing it, and don't overstuff the filling; the rice expands as it cooks, and an overstuffed spleen may tear during cooking.
Adding a pinch of allspice to the filling balances the spleen's distinctive smell and softens its flavor.
Admin DadaGastro · verified in test kitchenBelirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti.
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