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Recipe Name: Armiko (sauteed Lamb Innards) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Lamb Comments:
Preparation Time:
Number of Servings: 4

Heart, Liver And Kidneys Of
Spring Lamb
4 Tablespoon(s) Olive oil
1 Pound(s) Spring Onions, finely
1/2 Cup(s) Fresh Parsley Mixed With
Dill, finely chopped
Salt and pepper
1/2 Cup(s) Walnuts, finely chopped
Pierce the liver with a knife, cut open the heart and fry them
together in a little hot oil for a few minutes. Pass them with the
kidneys through a coarse grinder. In Greece we would also use the
lungs - but in NY it is against the health code to sell them. Heat 4
tablespoons olive oil in a heavy frying pan and saute the onions until
transparent. Add the meat, dill parsley, and salt and pepper. Stir in
well and saute gently for 15 minutes. Add a little water to moisten
and cook until the meat is tender. Remove from the heat and sprinkle
with chopped walnuts. Serve warm or cold. Serves 4-6. NOTES: A
traditional Sephardic recipe. This fufills the injunction in the
Torah: And they shall eat the flesh in that night, roast with fire and
unleavened bread; with bitter herbs they shall eat it. Eat not of raw,
nor sodden at with water, but roast with fire; its head with its legs
and all of the innards thereof. And ye shall leave none of it
remaining until morning. Exodus XII 8-11 My guests did well - except
for the head. Recipe By : susan nehama <EHNGC@CUNYVM.BITNET> File

Nutrition (calculated from recipe ingredients)
Calories: 275
Calories From Fat: 202
Total Fat: 23.4g
Cholesterol: 0mg
Sodium: 31.4mg
Potassium: 507.2mg
Carbohydrates: 15.6g
Fiber: 5.5g
Sugar: 3.1g
Protein: 5.1g

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