Turkish Ciger Sarma (Spekko’s innovative Skilpadjies)
Baked spicy pilaf wrapped in lamb caul fat. The rice is prepared with onion, lamb liver, pine nuts, black currants, ground all spice and ground cinnamon.
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500 g caul fat, carefully rinsed, then soaked in cold water
500 g lamb liver, chopped
2 Tbsp butter
½ tsp white pepper
3 Tbsp finely chopped dill
For the Rice Pilaf
3 Tbsp olive oil
1 onion, chopped
2/3 cup pine nuts, toasted
2 cups Spekko Wholegrain Long Grain Parboiled Brown Rice
3 cups chicken stock
1 tsp ground allspice
1 tsp cinnamon
Salt
3 Tbsp currants
6 Tbsp butter, cut into pieces
Heat the oil in a risotto pot and fry the onion until soft. Add the pine nuts and fry until light toasted. Add the rice and stir to coat with the oil.
Add the stock and stir in the allspice, cinnamon, salt and pepper, and the currants. Bring to the boil, then simmer, covered, over low heat for 30 minutes, or until the rice is tender.
Stir in the butter and set aside.
Preheat the oven to 190 ◦C.
In a pan, fry the chopped liver in the butter and white pepper.
Fold into the rice with 3 tablespoons finely chopped fresh dill.
Roll the rice and liver filling into compact, small portions, roughly the size of a golf ball.