Ethnic (Bosnian) Offal Recipe (Bumbar / Širden)

This is an old recipe. Last year, during my holiday in Bosnia, I had opportunity to try making this traditional dish. My father ordered a lamb for spit roast (as we Bosnians usually do whenever big family gathering or celebrations take place) and we got internal organs with it as well. Recipe is from book 'Bosnian Cook' (I slightly  changed and adapted it).

Ingredients:
Internal organs of a lamb
(I used hart, lungs and liver)
1-2 linings of internal fat (Caul fat)
4 bay leaves
2 garlic cloves
1 onion
10 black pepper corns
1 tbs 'Vegeta', or any chicken / beef stock powder
1,5 cups rice (cooked in 1,5 cups water)
1 large bunch parsley leaves, chopped
3-4 garlic cloves, crushed
1 tbs 'Vegeta' (chicken/beef stock powder), extra
1 tbs paprika
1 tsp freshly ground black pepper
salt to taste
Method:
Cook all organs (except fat linings) with bay leaves, Vegeta, peppercorns, onion and garlic in 1,5 L of water. Cook rice separately (should be half cooked / still very firm).
Preheat oven to 190*C. Take all organs out of cooking water (reserve it), and mince. Mix really well with rice, parsley leaves, paprika, vegeta, garlic and pepper. Cut internal fat linings (caul fat) into 2 large pieces . Divide mixture in 2, place onto caul fat pieces and fold shaping a parcel . Place parcels into a deep oven dish, folded side down. Pour 2-3 cups of reserved water over it and bake for 20-30 minutes or until fat melted and golden brown.



Ovo je stari recept iz knjige 'Bosanski Kuhar' (Alija Lakisic). Prosle godine (na odmoru u Bosni) sam imala priliku isprobati moje umijece na iznutricama. Tata je narucio jagnje (kao sto to svi Bosanci rade kada su velika porodicna okupljanja ili slavlja u pitanju), sa kojim smo dobili i iznutrice. Recept sam blago promijenila i adaptirala nasim potrebama. Originalni recept cu u potpunosti prenijeti na kraju ovog posta.
Sastojci:
Unutrasnji organi jagnjeta
(ja sam koristila srce, jetru i pluca)
1-2 trbusne 'maramice'
4 lista lovora
2 cena bijelog luka
1 crveni luk
10 zrna crnog bibera
1 K Vegete (ili slicno)
1,5 solja rize (skuhane u 1,5 solju vode)
1 veca veza persunovog lisca, sjeckana
3-4 cena bijelog luka, protisnuta
1 K Vegete
1 K crvene paprike
1 k svjeze mljevenog crnog bibera
so prema ukusu
Nacin:
Skuhajte unutrasnje organe (samo ne maramicu) u 2 l vode sa lovorom, biberom, oba luka i Vegetom. Skuhajte rizu posebno; treba biti upola skuhana i ostati jos cvrsta.
Ukljucite rernu na 190*C.
Izvadite organe iz vode (sacuvajte je) i sameljite. Pomijesajte sa rizom i ostalim sastojcima. Dobro promijesajte. Izrezite maramicu na 2 dijela. Na svaki dio stavite pola punjenja i zamotajte u loptu. Slazite u dublju vatrostalnu posudu/tepsiju, sa zavijenom stranom na dole. Zalijte sa 2-3 solje vode u kojoj ste kuhali organe. Pecite 20-30 minuta ili dok se mast ne otopi i ne postane zlatno-zuta.
Evo i originalnog recepta:

Bosanski Širden 
"Uzmi jagnjecu bijelu i crnu dzigericu,operi ih i metni da se kuhaju u slanoj vodi. U medjuvremenu skuhaj pola solje pirinca sa jednom soljom vode.
Tada isprigaj glavicu sitno rezanog crvenog luka na kasicici masti i na taj luk dodaj kuhane dzigerice, koje si sitno isjeckala i sve malo preprigaj, onda saspi kuhani pirinac, ulij 3 jajeta, metni soli, bibera, persunova lista i 3 cesna sitno sjeckanog bijelog luka. Sve izmijesaj i saspi u jagnjecu maramicu, uvij maramicu da nadjev ne ispada, metniu podmazanu tepsiju i peci u rerni. Kada je lijepo porumenio, serviraj topao."

'Tzigerosarma' (Faggots of Balkan)

'Tzigerosarma' is very similar to English Faggot recipe

I made this speciality dish first time during my visit to Bosnia last month. I'm not a big fan of offal, but I wanted at least to give it a try. We had spit (lamb) roast for Easter, and I wanted to use offal and try this Turkish/Greek recipe
(although other surrounding countries make it in a similar way). It's best to use organs of a young animal. I knew basic ingredients, followed my instinct for the rest of them and ended being delighted by taste.

Ingredients:
Internal organs of a lamb
(I used hart, lungs and liver)
1-2 linings of internal fat (Caul fat)
4 bay leaves
2 garlic cloves
1 onion
10 black pepper corns
1 T 'Vegeta', or similar
1,5 cups rice (cooked in 1,5 cups water)
1 large bunch parsley leaves, chopped
3-4 garlic cloves, crushed
1 T 'Vegeta', extra
1 T paprika
1 t freshly ground black pepper
salt to taste
Method:
Cook all organs (except fat linings) with bay leaves, Vegeta, peppercorns, onion and garlic in 2 L of water. Cook rice separately (should be half cooked / still very firm).
Preheat oven to 200*C. Take all organs out of cooking water (reserve it), and mince. Mix really well with rice and all other ingredients. Cut internal fat linings (caul fat) into pieces 15 x 15 cm large. Put 4-5 tablespoons of mixture onto it, and fold shaping a parcel ('sarma'). Place parcels into a deep oven dish. Pour 3-4 cups of reserved water over it and bake for 20 minutes or until fat melted and golden brown.
Note- You can wrap prepared filing into a whole fat lining; that way you get 1 large 'sarma', which is cut into portions later.



Dzigerosarma (Širden/ Sarme od Jagnjecih Iznutrica)

Tokom moga boravka u Bosni ukazala mi se prilika da probam napraviti ovaj specijalitet, jer smo za Uskrs imali jagnje na raznju, pa su preostali organi mladog jagnjeta. Unutrasnjicu bas i ne volim, ali sam morala isprobati ovo jelo, koje potice iz Turske/Grcke; Slicno se pravi sirom Balkana. Znala sam osnovu recepta; slijedila sam svoj instinkt, dodala puuuno persunovog lisca i bijelog luka,i odusevila se ukusom na kraju.

Sastojci:
Unutrasnji organi jagnjeta
(ja sam koristila srce, jetru i pluca)
1-2 'maramice' unutrasnje masnoce
4 lista lovora
2 cena bijelog luka
1 crveni luk
10 zrna crnog bibera
1 K Vegete
1,5 solja rize (skuhane u 1,5 solju vode)
1 veca veza persunovog lisca, sjeckana
3-4 cena bijelog luka, protisnuta
1 K Vegete
1 K crvene paprike
1 k svjeze mljevenog crnog bibera
so prema ukusu
Nacin:
Skuhajte unutrasnje organe (samo ne maramicu) u 2 l vode sa lovorom, biberom, oba luka i Vegetom. Skuhajte rizu posebno; treba biti upola skuhana i ostati jos cvrsta.
Ukljucite rernu na 200*C.
Izvadite organe iz vode (sacuvajte je) i sameljite. Pomijesajte sa rizom i ostalim sastojcima. Dobro promijesajte. Izrezite maramicu na 15 x 15 cm. Na svaki dio stavite po 4-5 punih kasika punjenja i zamotajte kao sarmu. Slazite u dublju vatrostalnu posudu/tepsiju. Zalijte sa 3-4 solje vode u kojoj ste kuhali organe. Pecite 20 minuta, ili dok se mast ne otopi i ne postane zlatno-zuta.
Napomena- Cijelu masu mozete zamotati u jednu neizrezanu maramicu, tako da dobijete 1veliku 'sarmu' koju kasnije rezete na porcije.