Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 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
- Entrails of lamb
- 1 pair intensive lamb
- marjoram
- salt
- pepper
- oil or 1 coffee-cup butter
- 1 lemon
Directions
Clean lamb entrails very well.
Put intensive lamb in a bowl, and mix with salt, pepper and marjoram.
Then pour a little oil.
Cut intensive lamb, lungs, livers, glands, grease into small square forms.
Put in a bowl and mix with salt and pepper just like intensive lambs.
Spit in a rod the entrails, then heart, and repeat this ordering, till in the end.
With one of the intensive lambs cover completely all those.
Tie the intensive lamb in a such manner that it can't liberate during the bake.
Dot during the bake with a mixture of oil-butter-lemon-juice.
Category:Albanian Recipes
Category:Albanian Appetizers