Lamb entrails (around 500g)
2 boiled eggs
2 raw eggs
1 slice of bread soaked in milk
1 green onion
1 sprig of parsley
1 sprig of dill
1 spoon of milk cream,
or a sheet of pasta,
oil for greasing the griddle
The entrails are boiled in salted water. When they get cold, they put through the meat slicing machine, along with the slice of bread. The heart and the kidney can be sliced with a knife. Add the eggs cream, salt, pepper, the crushed parsley and dill, the crushed onion.
Mix everything up. place the mixture into an enameled griddle or a cake tin. Rinse the prapurul (sheep's stomach) and put it in the cooking tin so that the borders are covered. Cover it with half of the filling, add the boiled eggs ( cut them in four or in halves) Add the rest of the filling and the fold over the borders of the prapurul . Cook for around 30 minutes.
If you prepare it out of entrails bought separated and you don't have prapur, you cook it in a leaf of pasta (around 400g)and in this case you wet the leaf with egg.
For people who hardly accept the smell of lamb meat, it's indicated to replace the prapur with any kind of dough leaf.
It is served completely, on a plateau or sliced. Green onion and radish are necessary.