9 out of 10 points.
Very tasty, but quite labor-intensive pies.
Cooking time 4 hours
20 pies
Ingredients:
For the filling:
1 lamb liver (about 400 g) 2 lamb lungs (about 500 g) 1 lamb heart (about 250 g) 70 g butter 4 medium onions 8-9 black peppercorns 3 bay leaves sheet vegetable oil, for frying 4 tbsp.
dried celery roots 1/2 cup milk For the dough:
330 ml milk 2 eggs 5 tbsp. granulated sugar 3 tbsp. vegetable oil 1 tsp. salt 15 g fresh live yeast 450-600 g wheat flour (depending on the flour, it may take more)
Preparation:
1. Rinse by-products thoroughly. Place the whole heart into the pan. Add peeled onion, 3 black peppercorns, 2 tbsp. dried celery roots. Pour in cold water, bring to a boil and cook for about 2 hours until soft (the heart should be easily pierced with a knife). Towards the end of cooking, add 1 bay leaf. At the end of cooking, drain the broth, leaving a little for the filling (approximately 50-70 ml).
2. Place the lungs, cut into large pieces, into a large (!) pan and fill with cold water. Bring to a boil and drain the water. Fill with cold water again, add the peeled onion, 6 black peppercorns, 2 tbsp. dried celery roots. As with the heart, bring to a boil and cook for about 2 hours until soft, adding 2 bay leaves towards the end of cooking. You need to be prepared for the fact that the lungs will float during cooking, increase in size, and then shrink again - therefore, it is best to cover the pan with a heavy lid when cooking.
3. Clean the liver from film and bile ducts, soak in milk for 30 minutes. Then drain the milk. Heat the vegetable oil in a frying pan and add the onion cut into rings. Place the liver on top, cut into pieces about 1.5 cm thick. Salt, pepper and simmer over low heat until the liver stops bleeding, about 10 minutes. It is important not to overdo it, otherwise the liver will become tough.
4. Place the fried liver in a bowl along with other boiled offal; you can throw out the onion, because... no further need.
4. Separately, fry the finely chopped onion in vegetable oil. Grind all products (heart, liver, lung, onion) with a blender or pass through a meat grinder twice. Add the remaining broth from cooking the heart to the resulting minced meat - it should turn out neither liquid nor dry. Taste the filling and add salt if necessary.
5. Prepare the dough: dilute the yeast in a small amount of warm milk. Separate the whites from the yolks of the eggs, then beat 2 whites and a yolk with granulated sugar, add diluted yeast, vegetable oil, salt and the remaining warm milk. Sift the flour and, gradually adding it to the rest of the ingredients, knead the dough to such a consistency that it comes away from the walls. Cover with a towel and place in a warm place to rise for about 1 hour, avoiding drafts. Then knead the dough and let it rise a second time.
6. Knead the dough and form it into pies, adding a small piece of butter along with the filling. Dissolve the remaining yolk in 2 tbsp. boiled water and lubricate the surface with it.
7. Let the pies rest for 10-15 minutes, then put them in the oven, preheated to 200 degrees. Bake for 15 minutes, then remove the pies from the oven, brush with butter, cover with a towel or napkin, let stand for another 15 minutes and only then remove from the baking sheet.
Lamb meat is highly valued among many consumers in our country. It has a large number of components useful for the human body (vitamins, minerals and microelements), and is also valuable in nutritional and energy terms. However, it is customary to eat not only sheep meat, but also offal obtained from the carcass of this animal. What can you cook from lamb offal? How to use lamb innards? In this article you will find a recipe for preparing a delicious and unusual dish.
Recipe: Tzhvzhik – from lamb offal (Armenian cuisine)
You will probably find Tzhvzhik on the menu of a restaurant serving Armenian cuisine.
“Tyzh-vyzhik” is what they call a dish made from offal in Armenia. Although the main ingredient here is still liver (the word “tzhvzhik” is translated as liver). There are no restrictions on what kind of offal this dish can be made from. The only recommendation is that they should be from the same animal: lamb, beef, pork, chicken.
I came across fresh lamb at the market, so I make tzhvzhik more traditional. However, beef will be no less tasty, and such offal is much easier to find.
1) So, first of all, I prepare the offal. First I take on the heart and kidneys. I rinse well with running cold water and leave to soak for an hour or two. To remove excess odor.
The solution for soaking is as follows: – for 1 liter of water I put 2 tbsp. spoons of salt and 3 tbsp. spoons of wine vinegar. What kind of vinegar you use is not particularly important. If it’s the most ordinary one, 2 spoons will be enough.
I simply soak the liver in water. Unlike pork liver, lamb is rarely bitter and there is no point in spoiling the milk.
2) I prepare the offal further: I boil the kidneys and heart, because unlike the liver, they have a longer cooking time. I cook it in a slow cooker under pressure for 20 minutes; in a regular saucepan it takes about 50-60 minutes.
3) While the heart and kidneys are cooling, I cut the raw soaked liver into long strips
4) I put it in a hot frying pan with sunflower oil. For frying, you can use animal fat (lard) rather than oil. Everything is according to your wishes.
5) Cut the onion into half rings. In general, you can use more onions. It will come in very handy in this dish. I took 4 small onions.
6) Turn the liver over in the frying pan a couple of times, you can add the onions too.
7) I cut the heart and kidneys. It is also better to cut into strips. And I throw them into the frying pan with the liver.
In the summer, for tzhvzhik, I take tomatoes, cutting them into cubes, after removing the skin. However, the time for fresh tomatoes without nitrates has not yet come, so I use homemade preparations - tomatoes in their own juice. If you don't have tomatoes, you can use regular tomato paste or homemade tomato juice.
I pour both the tomato and the tomatoes into the pan when the offal and onion are sufficiently browned. Cover with a lid and cook the dish in the tomato for 20-30 minutes. Although it all depends on the softness of the liver. Try it and you won't go wrong
