Pileshka shot sarma

Pileshka shot sarma

Category: Dishes from cereals and flour products

Kitchen: bulgarian

Ingredients
Chicken liver	400 gr.
long grain rice	150 gr.
bulb onions	1 PC.
vegetable oil	2-3 st. l.
homemade yogurt (sour cream, sour milk)	250 ml.
egg	1-2 pcs.
wheat flour	2 tbsp. l.
parsley	taste
salt pepper	taste

Cooking method

• Cut the chicken liver into small pieces, dice the onion and fry until half cooked

• Add a cup (150 grams) of washed rice

• Add chopped parsley, salt and pepper to taste

• We shift everything into a 2-liter mold, add three cups of water (three times more in volume than rice) and send it to bake in the oven, preheated to 200C, for 30-40 minutes. (I am guided by the fact that no water should remain in the dish)

• Yogurt (sour cream) must be mixed with egg, salt, flour, pour this mixture over rice and bake for another 10-15 minutes

• Bon Appetit!
• 
• 

The dish is designed for

6-8 servings

Time for preparing:

1,5 hour

Cooking program:

oven

Note

Fraction sarma is a popular Bulgarian dish, which is served as a side dish for baked lamb or eaten just like that. It is prepared from lamb giblets, but there are recipes adapted for those who are far from Bulgaria and cannot buy a special set of liver, lungs, heart and other entrails (judging by what I saw, these are the large intestines).
There are many variations of this dish, I do not pretend to be authentic, but I wanted to share with you.

[Tinochka,]

Tinochka, it should be delicious. I would try, only without guts. Tell me, is the liver soft?

[Angela]

Angela, I would also try without guts, but we have such a set I don’t even know where to buy. The liver is not tender straight, but not tough either, I liked it. My son and I didn’t try, to be honest, I didn’t taste this dish, for an amateur, let's say, but it’s worth trying

For those who eat the liver. I just got one recipe. There, too, the liver takes a long time to cook. So I asked you.

I just got one recipe. There, too, the liver takes a long time to cook.

It should be fine, I cooked twice, both times the liver was not tough

Girls, apparently, the viscous thick cereal medium does not allow the liver to harden. Nice recipe.

[Elena]

Elena, apparently so, thanks for the explanations and praise.In general, as I understood, there are a lot of cooking options, I met recipes with the addition of chicken ventricles and hearts, with carrots, and without filling, there are also options. As someone correctly noted, this dish is a hybrid of pilaf and casserole.

[V-tina]

V-tina, Tina! The recipe was interesting, especially since everything needed for cooking turned out to be at home.
But I like to cook dishes in which I fully understand the name and, of course, the history of the dish is always interesting. Since I did not find some data in the text of the recipe, I went to the Internet, where not everything I needed was found right away.
I would like to share what I found. Maybe someone else will be interested.
"The definition of" fraction "in Bulgarian means two types of internal organs:" black fraction "is the liver, and" byal fraction "is light. The very word" sarma "is borrowed from Turkish and is translated from it as" winding. " that on the basis of this progressive movement it became the definition of the noun "sarma" (cabbage rolls), which, with the spread of Ottoman rule, migrated not only into Bulgarian, but also Serbian, Greek, Romanian and Moldovan cuisines. Thus, the name of this dish can be relatively accurately translated. like "cabbage rolls with liver (liver)".
In the original, sarma shot is made from the liver, heart and lungs of a lamb (lamb). But since it is quite difficult to buy good young lamb, and the smell of this meat is specific, then a very decent replacement is chicken liver (sometimes plus other chicken entrails). Hence the found varieties of the names - Pileshka fraction Sarma and Agnieszka fraction Sarma. Translated as Pileshka, or rather Pileshko, this is chicken, Agnieszka, this is mutton, made of lamb.
If you follow the Turkish letter of the name of the dish and the culinary traditions common in Macedonia and Serbia, then the filling should be wrapped in relatively small pieces of omentum, also known as a fat net. For the convenience of folding, it is better to place the net in a ladle. Then put a couple of spoons of the filling in the net. We collect the edges of the mesh, put one edge of the mesh on the other, as if we form a cabbage roll. Put the finished "stuffed cabbage" in a baking dish.
However, in Bulgaria, another method of baking is more common, which, especially in the case of army or factory canteens, is more technological. The rice filling simply fits into a baking sheet, without unnecessary lyrics. It is covered with a fat mesh and put into the oven for 30-40 minutes. After the time specified in the recipe, the yoghurt filling is poured on top and the dish is cooked further. "
Sorry, I can't clean under the spoiler. If you say so, I'll just delete the entire post.
And thank you for another simple and undoubtedly delicious recipe.

[Elena]

Elena, thanks for the informative story. I decided that it is inappropriate to give such lengthy explanations in the recipe. To remove the text under the spoiler, you need to select it and press the Sp button

It is covered with a fat mesh and put into the oven for 30-40 minutes. After the time specified in the recipe, the yoghurt filling is poured on top and the dish is cooked further

There are many recipes on Bulgarian sites with no grid and no filling at all. I am not reproachful, but just for information, so that they do not get killed in search of a fat network

Interesting, bookmark!

[Dina]

Dina, I will be glad if it comes in handy

Great recipe !!! I love these "casseroles".

[toffee]

toffee, Irina, Thank you