Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken Liver | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 720ml/24fl.oz. Stock
- 225g/8oz Rice
- 2 tbsp Oil
- 675g/1 ½ lb Chicken Livers
- 8 Spring Onions, chopped
- 1 teasp Ground Cumin
- Salt and Pepper
- 2 Eggs
- 240ml/8fl.oz. Plain Yoghurt
- 2 tbsp Flour
Directions
Preheat the oven to 180C, 350F, Gas Mark 4. Place the stock and rice in a saucepan, bring to the boil, stirring, then reduce the heat and simmer for 15 minutes.
Meanwhile, heat the oil in a large frying pan, add the chicken livers and sauté for about 3 minutes or until no longer pink.
Add the spring onions, pepper, salt and cumin and continue to cook for a further 2 minutes.
Drain the rice ( but leave it quite wet) then add to the chicken livers and mix well.
Transfer the mixture to a large, shallow baking dish and bake for 30 minutes.
Beat the eggs, flour and yoghurt together in a mixing bowl, then after the cooking time, pour over the rice and liver mixture, return to the oven and bake for a further 10-15 minutes until browed.
Serve immediately with extra yoghurt on the side.
Category:Bulgarian Recipes
Category:Bulgarian Meat Dishes