Ingredients for 6-8 people
1 goat pluck
1 bunch green onions
1 small cup olive oil
1 cup rice (carolina variety)
the caul fat of the goat
1 cup water
4 tablespoons vinegar
Rinse the goat pluck under cold water and put it in a saucepan with the vinegar and some water.Then boil for 15 minutes and drain.
Chop the goat pluck and the green onions into small pieces.
Sauté the onions and the meat for ten minutes and then add the rice, water and stir until the ingredients absorb the broth.
Sprinkle with the dill, the mint, salt and pepper.
Grease a medium sized baking tray and spread the caul fat in a shallow bowl (the caul fat spreads if it’s rinsed under warm water).
Cut the caul fat depending on the size of the bowl, so that the length of the caul fat is slightly protruding; put 2 tablespoons of the filling and roll.Turn the tziyerosarma upside down and place it in the pan.
Pour some water into the pan and bake in a preheated oven at 180 degrees for 45 minutes until they turn brown.
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