9 out of 10 points.   Very tasty, but rather laborious pies.

4 hours cooking
20 pies

Ingredients:
For filling:
  1 lamb liver (about 400 g)
  2 ram lungs (about 500 g)
  1 lamb heart (about 250 g)
  70 g butter
  4 medium onions
  8-9 peas of black pepper
  3 bay leaves
  vegetable oil, for frying
  4 tbsp dried celery roots
  1/2 cup milk
For the test:
  330 ml of milk
  2 eggs
  5 tbsp granulated sugar
  3 tbsp vegetable oil
  1 tsp salt
  15 g fresh live yeast
  450-600 g of wheat flour, (depending on the flour, it may take more)

Cooking:

1. Rinse offal carefully. Put the whole heart in the pan. Add peeled onion, 3 peas of black pepper, 2 tbsp. dried celery roots. Pour cold water, bring to a boil and cook for about 2 hours until soft (the heart should be easily pierced with a knife). Closer to the end of cooking add 1 bay leaf. At the end of cooking, drain the broth, leaving a little for the filling (about 50-70 ml).

2. Put light, cut into large pieces into a large (!) Pot and pour cold water. Bring to a boil and drain. Again, pour cold water, add peeled onion, 6 peas of black pepper, 2 tbsp. dried celery roots. As with the heart, bring to a boil and cook for about 2 hours until soft, adding 2 bay leaves near the end of cooking. You need to be prepared for the fact that when cooking the lungs will float, increase in size, then decrease again - therefore, it is best to cover the pan with a heavy lid when cooking.

3. To clear a liver of a film and bile ducts, to soak in milk for 30 minutes. Then drain the milk. In a pan, heat the vegetable oil well and put onion sliced \u200b\u200bin rings. Lay the liver on top, cut into slices about 1.5 cm thick. Salt, pepper and simmer over low heat until the blood stops to stand out from the liver for about 10 minutes. It is important not to overexpose, otherwise the liver will become stiff.

4. Put the fried liver in a bowl with other boiled offal, the onion can be thrown out, because no further need.

4. Separately fry finely chopped onion in vegetable oil. All products (heart, liver, lung, onion) - grind with a blender or pass through a meat grinder twice. Add the remaining broth from the heart to the resulting mincemeat - it should turn out not to be liquid or dry. Try the filling and salt if necessary.

5. Prepare the dough: dilute the yeast in a small amount of warm milk. Separate the eggs from the yolks in the eggs, then beat 2 squirrels and the yolk with sugar, add the diluted yeast, vegetable oil, salt and the remaining warm milk. Sift the flour and, gradually pouring it to the rest of the ingredients, knead the dough of such a consistency that it lags behind the walls. Cover with a towel and put in a warm place to rise, about 1 hour, eliminating drafts. Then knead the dough and set to rise a second time.

6. Knead the dough and form pies out of it, adding together with the filling a small piece of butter. Dilute the remaining yolk in 2 tbsp. boiled water and grease them with a surface.

7. Give the pies a distance of 10-15 minutes, then put in the oven, preheated to 200 degrees. Bake for 15 minutes, then remove the pies from the oven, grease with butter, cover with a towel or napkin, let stand for another 15 minutes and only then transfer from the baking sheet.

To the question How to cook lamb offal deliciously? set by the author View   the best answer is I don’t know what you have from offal, but if you have a complete set / kidneys, liver, lungs, interior fat, intestines /, then the classic DZHIZ-BYZ dish. Everything is cleaned, washed, cut into small pieces, the fat is melted in a cauldron and everything is fried together with chopped small potatoes in medium heat until cooked. Add salt to the table. Sprinkle with cilantro. Serve with onions and pickles. It is possible and under vodka. Very good going!
Source: I cooked several times.

Answer from chromosomes[guru]
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GULAS FROM SUB-PRODUCTS
800 g of offal (lungs, heart, kidneys, tongue), 2 onions, 4-5 tablespoons of oil, a spoonful of flour, half a glass of sour cream, 2-3 tablespoons of lemon juice, 2-3 bay leaves, 6-8 peas of allspice, spoon marjoram, salt, pepper.
1. Peel offal, thoroughly wash, put in boiling salted water, add bay leaf, allspice and marjoram; cook until cooked (the lungs will be ready first, they cook very quickly).
2. Cool the prepared offal, cut into small cubes, put in a pan.
3. Heat 2-3 tablespoons of oil, add flour, brown, dilute with a glass of broth and pour into offal.
4. In the remaining oil, fry the finely chopped onions, which then transfer to a pan with meat, and stir everything.
5. Season with lemon juice, salt and pepper, boil, then reduce heat, cover and simmer for about 20 minutes.
in. When stewing, add boiling sauce to the broth. 7. Serve with potatoes and pickled cucumbers.

Answer from Elena anatolieva[guru]
after processing, they wrote to you how, but without experience it’s hard to cope. the intestines must be turned inside out and braided, then put in boiling water, and we rub the entrails with extinguished lime, and "wash under cold water, then it is snow-white and not smelly)
you can make a casserole with rice,
and abaldenny soup turns out.

Answer from Irishka ...[expert]
LANGUAGES BOILED
The tongues prepared for cooking are put in cold water, brought to a boil, roots, onions, salt, pepper, bay leaf are added and boiled at a low boil. The boiled tongues are removed from the broth and immersed for several minutes in cold water and it quickly removes the skin. Before serving, the languages \u200b\u200bare stored in meat broth, but not in broth from the languages.
Boiled tongues serve 3-4 slices, oiling, with mashed potatoes, boiled cabbage, turnips, rutabaga, horseradish, herbs. Boiled tongues can be poured with red, red sauce with wine, sour cream with horseradish.
Boiled tongues - ingredients:
Tongue - 120 g, onion - 4 g, carrot - 4 g, parsley - 4 g, celery - 4 g, side dish - 150 g, horseradish - 20 g, greens - 5 g, salt, pepper, bay leaf - to taste .
KIDNEYS IN RUSSIAN
The processed kidneys are boiled, washed, cut into slices and fried, potatoes, carrots, parsley, onions, chopped diamonds and stewed pickles, peppers, bay leaves are added, diced or sliced, pour in red sauce (main) and stewed. Ready buds seasoned with garlic and herbs. A dish can be prepared without potatoes, while serving it in a fried form as a side dish.
Kidneys in Russian - ingredients:
Kidneys - 190 g, potatoes - 112 g, carrots - 25 g, onions - 25 g, parsley - 10 g, peeled pickled cucumbers - 35 g, flour - 5 g, tomato puree - 20 g, garlic - 1 g, margarine - 20 g, bay leaf - 0.01 g, pepper - 0.01 g, greens - 3 g, salt - to taste.
BRAIN BOILED IN SAUCE
Brains are placed in cold water, adding salt and vinegar, put roots, spices and cook for 25-30 minutes with a slight boil. Boiled brains are cut into 4 parts and, laid out on a portioned dish, poured with white meat and egg sauce. Boiled mushrooms, cut into slices, are placed on the brains and sprinkled with herbs. Boiled rice is served on the side dish.
Boiled brains in sauce - ingredients:
Brains - 133 g, carrots - 5 g, parsley - 4 g, onions - 5 g, vinegar - 5 g, boiled mushrooms - 30 g, boiled rice - 100 g, 100 g sauce, pepper and bay leaf - 0, 01 g, greens - 3 g, salt - to taste.
LIVER BOILED WITH CREAMED SAUCE
The processed liver is boiled in broth with the addition of roots and spices until half ready. Then cut into thin slices, pour sour cream sauce and boil until tender.
Boiled liver is served (2 pieces per serving) with mashed potatoes or peas, crumbly cereals, pasta, sprinkled with finely chopped herbs.
Boiled liver with sour cream sauce - ingredients:
Liver - 143 g, carrots - 4 g, onions - 4 g, parsley - 3 g, pepper - 0.01 g, side dish - 150 g, sauce - 100 g, greens - 3 g, salt - to taste.

Answer from Flush[guru]
Lamb liver in oil seal
- omentum, lungs, heart and lamb liver - 300g
- onions - 100g
- oil - 100g
- city roll - 1 pc.
- milk - 2 glasses
- sour cream - 2 tbsp. l
- pepper and salt - to taste.
Rinse the oil seal well, place it in a pan so that its edges hang over the pan. Liver, i.e. lungs, heart and liver, rinse well, cut into pieces and pass through a meat grinder together with a roll, peeled off the crust, soaked in milk and squeezed well. Finely chop the onion, salt, fry in oil, add together with sour cream to the cooked minced meat. Mix the mixture well, salt and pepper to taste, spread it evenly on the oil seal, cover it all with the edges and put in the heated oven for 1 1/2 - 2 hours so that everything is well-fried. Put the finished stuffing box on a round dish, sprinkle with chopped onions, cut into portions, as the pie is cut. This dish can be served with salted watermelons, pickles and tomatoes or sauerkraut salad with chopped onions and granulated sugar.
Then add 2 cups of meat broth, sliced \u200b\u200bpotatoes, slices of pickles, if necessary, salt and pepper and simmer under the lid until the products are ready. Before extinguishing, pour a glass of sour cream, bring everything to a boil and remove from heat. When serving, sprinkle with finely chopped parsley or dill.
Brainballs
- brains - 500g
- egg (yolk) - 1 pc.
- egg - 1 pc.
- white bread - 1 slice
- milk
- breadcrumbs - 1/2 cup
- ghee - 1 tbsp. l
- parsley (greens)
- salt.
Soak the brains for 2 hours in water, then wash, dip in hot water and cook for several minutes, then remove, remove films, add soaked bread in milk and squeezed bread. finely chopped parsley, egg yolk, salt, mix well and cut round meatballs or oval meatballs. Moisten them with beaten egg, bread in breadcrumbs and fry in butter. Serve with boiled green peas, covered in butter, with cauliflower. Mashed potatoes or fried potatoes.
Liver cutlets
- liver - 500g
- onions - 1 pc.
- egg - 1 pc.
- flour - 2 tbsp. l
- salt, spices.
Pass the liver with onions through a meat grinder, add the egg, flour, salt and spices to taste. Mix everything thoroughly and form cutlets such as pancakes t. To forcemeat liquid.
Kidneys with Potatoes and Cucumbers
- kidneys - 600-800g
- butter - 100g
- potatoes - 8-10 pcs.
- cucumbers (pickles) - 3 pcs.
- onions - 2 pcs.
- cucumber pickle - 1/2 cup
- sour cream - 1 glass
- meat broth - 2 glasses
- pepper - to taste
- parsley or dill greens - to taste
- salt.
Cook the kidneys, then cut them into slices. Finely chop the onion and fry in butter in a deep frying pan, put the kidney slices on top and, turning, lightly fry with onions. Pour the cucumber pickle into the pan, cover and simmer for 15-20 minutes.

Lamb is one of the popular varieties of meat. A lot of dishes are prepared from this product, including the famous soups, which are based on lamb broth: shurpa, kharcho and so on, not many products can boast such a rich taste. The meat has excellent taste and is a very useful product. Unfortunately, not all housewives know how to cook lamb properly and how much to get a juicy, delicious dish. But, in addition to the meat itself, properly prepared offal, such as a lamb heart and lung, will be very useful and tasty.

Meat

Lamb meat is healthy and nutritious; due to its composition and content of nutrients and microelements, it is used as dishes for a special diet for certain diseases.

Before boiling lamb, it should be properly prepared. To do this, first soak the meat in water for 1.5-2 hours. Soaking will help to better remove product contaminants and harmful substances. After the mutton is soaked, it should be freed from fat deposits and tendons.

For each purpose, you should choose a certain type of meat. For example, if lamb is needed for the broth and it is planned to cook the first dish, then you should choose a product on the bone. For such purposes, the ribs or the renal part of the spine, as well as the tubular brain bones, which must first be cut, are perfect. Cook such meat should be from 1.5 to 2.5 hours, depending on the age of the ram. It is important to cook lamb over low heat. The meat for the broth should be lowered into cold water, waiting for it to boil, you should not miss the moment and remove all the foam that will form. During cooking, you need to check the readiness of the meat by piercing it with a knife so as not to digest the product otherwise it will turn out tough.

If you want to cook a tenderloin, then the cooking process should be organized in a different way. The meat should be cut into small pieces and dipped in boiling water. So the pieces will turn out more juicy and will not give the benefit and taste to the broth. You need a little water, so that it hides the product by a centimeter. Cook should be on low heat eliminating the active boil. Meat will be cooked from 1 to 2 hours also depending on the age of the ram. As in the first case, it is necessary to descale on time.

Lung

Lamb light - a dietary offal equal in protein content to animal meat. By welding the light, you can cook a lot of tasty and healthy dishes. It can be cut into salads or consumed as a separate independent dish.

Advice! Due to its spongy structure, the offal perfectly absorbs liquid. Therefore, adding it to a salad with ingredients prone to release liquid, you can avoid excess wateriness of the dish.

Before cooking the offal, it must be prepared, first you need to soak the lung. Experienced housewives are advised to first put the by-product into the container, press it down and only then fill it with water, so the lung will not be able to float and will release all the bad substances into the water.

Cooking should be 1.5-2 hours in two stages. At first, you need to fill the lung with water, and after boiling, boil for 5-10 minutes, after which the water should be replaced. The next portion of the liquid can already be salted and seasonings added to taste. In the process of cooking, active foaming occurs, so you need to monitor the process and periodically remove the foam. Also in the pan you can crush pieces of the product with a lid of a smaller diameter, this will not allow the light to float and facilitate the cooking process.

Heart

Lamb heart is another offal that is actively eaten not only by gourmets. As a rule, it is boiled, then cut into pieces and fried - this is the easiest and most common way to prepare the product. Unlike lamb, the offal does not contain fat, but it is not inferior to it in the number of useful substances and vitamins.

Advice! To rid a lamb heart of a specific smell, it can be soaked before cooking in water acidified with vinegar.

Before starting to cook, a lamb heart should be cut and rinsed thoroughly with the remnants of blood. Place in a pan and fill with cold water. After boiling, remove the foam, reduce heat and cook for 1.5 hours. You can check the product for readiness by piercing it with a sharp object, if this happens unhindered, then the dish is ready.

After the offal is cooked, it can be served to the table by cutting into pieces and offering a side dish or sauce to it. You can also continue cooking. From the heart you get delicious goulash, roast, or you can just fry the product with onions and spices. In addition, there are many salads, which include the heart. An ingenious hostess will always be able to independently invent a dish using such a tasty and healthy offal.

Lamb allows you to cook many culinary masterpieces, these are not only soups, but also various full-fledged meat dishes. Following the cooking tips, any housewife will be able to properly cook the meat and surprise the household.

Lamb meat is highly regarded among many consumers of our country. It has a large number of components useful for the human body (vitamins, minerals and trace elements), and is also valuable in the food and energy sense. However, it is customary to eat not only sheep meat, but also offal obtained from the carcass of this animal. What can be prepared from lamb giblets? How to use the innards of lamb? In the article you will find a recipe for a delicious and unusual dish.

general information

Despite the fact that the use of lamb offal for some people may seem strange or unacceptable, in the kitchens of several peoples of the world there are special dishes, the main component of which is just such an ingredient. This list also includes the national dish of the Kazakhs, which is called "kuyrdak". It should be noted that this dish is traditionally prepared from fresh offal of a freshly slaughtered animal. The following parts of the carcass of an animal are usually attributed to mutton giblets:

• liver;
• heart;
• lung;
• kidneys
• tongue.

Recipe

To prepare an unusual Kazakh dish, in addition to the above mutton offal   You will need the following products:

• potatoes;
• onion;
• garlic;
• bay leaf;
• salt;
• black allspice and red hot pepper.

It is important to note that the amount of ingredients depends on the amount of offal you have, as well as on your personal taste preferences. Estimated cooking time is 1.5 hours. First you need to prepare the giblets. To do this, they need to be washed well, and the kidneys should be soaked in water for several hours. After that, we cut offal into small pieces.

When starting to fry giblets, it is worth remembering the mandatory order of their preparation: first, the lung, then the heart, later the kidneys and, last but not least, the liver. Fry by-products should be in a cauldron or in any other container with thick walls in hot oil with spices. When the products are fried, it is also necessary to add garlic, chopped with the help of garlic, and chopped onions in half rings. Simmer the contents over low heat under a lid for 35-45 minutes. After cooking, put the fried offal in a clean plate.

Features of serving dishes

Potato will become a side dish to the dish - we will cook it. To serve the dish to the table, put boiled potatoes on a plate, and on top of it - kuyrdak. Sprinkle with fresh herbs. You can also serve with various sauces to your liking. If you want to give ram by-products more flavor, you can use tomato sauce or sour cream. In this case, the dish must be served with gravy.

Thus, due to the use of several simple ingredients and following the simple recipe instructions, you can cook a national Kazakh dish in your kitchen, which will undoubtedly surprise your households and guests.

See the following video for the recipe for fried lamb offal.