In Greek: κουζού ντολμά, pronounced koo-ZOO dohl-MAH
The combination of tastes in this recipe are straight from Kappadokia, brought to Greece by ethnic Greek refugees. The recipe comes from Nea Karvali, a small town near Kavala in northeastern Greece, and is a favorite Easter alternative to whole spit-roasted lamb.
Stuffed Whole Baby Lamb with Bulgur – Kouzou Dolma
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes
Ingredients:
- 1 baby lamb, head and hind legs removed, cleaned and dressed
- 7 spring onions, finely chopped
- 10 button mushrooms (champignon style), cut in thin slices
- 1/2 pound of lamb liver (or liver and lungs), cut in small pieces
- 3 1/2 cups of bulgur (burghul)
- 2 ripe tomatoes, grated or juiced (save the juice)
- 3/4 cup of dark raisins or currants
- coarse sea salt
- 1 teaspoon of sea salt
- freshly ground black pepper
- Greek oregano (rigani)
- olive oil
- trussing needle
- string
Preparation:
Rub the lamb with a little olive oil, and sprinkle with salt and pepper.
In a large frying pan, add enough olive oil to cover the bottom, and sauté the onion lightly over medium heat using a wooden spoon until it starts to soften. Add the liver (and lungs) and continue to sauté until lightly browned. Stir in mushrooms, raisins, juice from the tomatoes, salt, pepper, and bulgur. Reduce heat and cook for 10 minutes, stirring occasionally to prevent sticking.
Preheat oven to 390F (200C).
Stuff the lamb stomach cavity with the stuffing and sew it up with trussing needle and string. Place in a deep roaster, large enough to hold the lamb and fit in the oven, and roast at 390F (200C) for 3 hours.
Yield: serves 6-8
Note: The lamb’s head and bottom part of the hind legs are removed to enable the lamb to fit in a roasting pan.
