Chicken Liver Sarma

== Description ==
== Ingredients ==
* 720ml/24fl.oz. Stock
* 225g/8oz rice
* 2 tbsp oil
* 675g/1 ½ lb Chicken Livers
* 8 Spring onions, chopped
* 1 teasp Ground cumin
* salt and pepper
* 2 eggs
* 240ml/8fl.oz. Plain yoghurt
* 2 tbsp flour
== Directions ==
# Preheat the oven to 180C, 350F, Gas Mark 4. Place the stock and rice in a saucepan, bring to the boil, stirring, then reduce the heat and simmer for 15 minutes.
# Meanwhile, heat the oil in a large frying pan, add the Chicken livers and sauté for about 3 minutes or until no longer pink.
# Add the spring onions, pepper, salt and cumin and continue to cook for a further 2 minutes.
# Drain the rice ( but leave it quite wet) then add to the Chicken livers and mix well.
# Transfer the mixture to a large, shallow baking dish and bake for 30 minutes.
# Beat the eggs, flour and yoghurt together in a mixing bowl, then after the cooking time, pour over the rice and liver mixture, return to the oven and bake for a further 10–15 minutes until browed.
# Serve immediately with extra yoghurt on the side.
Category:Bulgarian Recipes
Category:Bulgarian Meat Dishes
Category:Yogurt Recipes
Category:Chicken Recipes
Category:Rice Recipes
Category:Recipes that need photos