Lamb offal and rice moussaka
Called Agneshka drob sarma in Bulgarian
Lamb offal (without sweetbread and spleen), about 1 kg
1 tablespoon of dried onion (or 1 small onion)
2-3 bay leaves
10-12 black peppercorns
1 bunch spring onions
1 bunch parsley
5-6 sprigs of fresh mint (variety to cook, not to make tea)
Salt and pepper
1 cup round rice
200 ml milk
200 g of yoghurt
Rinse the lamb offal under running water, soaked in a bowl. Cut or remove nothing. Place the offal in a large saucepan of cold water. Bring to a boil, skim and salt. Add the bay leaves, carrot, onion and peppercorns. Boil until the offal is cooked and soft. Allow about 90 minutes.
Strain and reserve the broth. Cut the lamb offal into small cubes. Keep about 1/3 of it, as well as half of the broth to make a soup (can be frozen). Chop the onions, parsley and mint.
Heat 3-4 tablespoons oil in a saucepan. Stew the onion and offal, lidded. Stir and add the rice and greens. Sauté them a minute or two. Moderately salt (broth is salty) and pepper.
Transfer the mixture to a large and deep saucepan. Pour 3 ½ cups of hot broth. Drizzle with a little oil.
Roast the lamb offal moussaka in the oven at 200°C until the rice is cooked and has absorbed the broth (about 30 minutes). Then, beat the eggs with the milk and yogurt, a little salt and pepper. Coat the dish with this mixture. Continue cooking until golden brown (about 20 minutes).