Mahshi Kibda (lamb liver stuffed with rice)

Instructions

1. Rinse the rice, drain it, then fry one finely chopped onion in 1 tablespoon of oil until golden.
2. Add the rice, the stuffing spices and 250 ml of water, cover and cook over low heat for 12 minutes.
3. Cut a pocket into the lamb liver without cutting it all the way through, then stuff it with the cooled rice and secure with toothpicks.
4. Brown the liver in the remaining oil for 3 minutes per side over high heat.
5. Add the second chopped onion, the garlic, the grated tomato and the paste, and fry for 5 minutes.
6. Pour in the rest of the water, cover and simmer for 40 minutes over low heat until the liver is tender.
7. Remove the toothpicks, adjust the seasoning and serve the whole liver with the sauce and parsley.