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This recipe was first presented in our February, 2002 "Discover Plovdiv" Newsletter.
1 kg chicken livers
2 eggs
1 cup rice
3 cups water
2 bunches of spring onions, finely chopped
1 cup yoghurt
2 tbs flour
Sunflower oil for cooking
spices: vegetable boullion, cumin, pepper, salt.
Bring the water to a boil and dissolve the vegetable boullion in it, add the rice and cook according to directions. Saute the chicken livers in a large pan with the sunflower oil for about 3 minutes or until no longer pink. Add the spring onions, pepper, salt and cumin, saute for 1 more minute. Combine the cooked rice into the pan with the chicken livers, then transfer to a large, shallow baking dish and bake in a moderate oven for one-half hour. Beat the eggs and flour into the yoghurt, pour on top of the rice and liver and bake for another 10-15 minutes until brown on top.
Delicious served with a generous dollop of fresh cold yoghurt on the side.
Try these other recipes using Bulgarian products
Cabbage Soup - Vegetarian
Chicken Liver Sarma
Rhodopean Moussaka
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