Lamb stomach filled with a seasoned rice and lamb mixture, slowly baked until tender and served sliced with yogurt.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Clean lamb stomach thoroughly and soak in salted water.
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2
Sauté onion in butter, add ground lamb and cook until browned.
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3
Mix meat with rice, paprika, cumin, salt, pepper, and parsley.
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4
Stuff the stomach loosely (rice will expand) and sew closed.
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5
Place in a baking dish with 300ml water.
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6
Bake at 160°C for 2.5-3 hours, basting occasionally.
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7
Slice and serve with yogurt.
Did You Know?
Shirden is the Macedonian equivalent of Scottish haggis — both are festive stuffed-stomach dishes with fiercely loyal followings.
Chef's Notes
Equipment Tips
- large pot
- baking dish
- kitchen twine
Garnishing
parsley, paprika
Accompaniments
yogurt, salad
The Story Behind Shirden
Shirden reflects the Macedonian pastoral tradition of using every part of the animal. This labor-intensive dish is reserved for celebrations, where the time and effort invested in its preparation signal the importance of the occasion.
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