Instructions

Wash the offal (do not use the spleen) and blanch it in boiling water for 3-4 minutes. Chop it finely with a knife or scissors.

Place the stomach or the smaller stomachs in lukewarm water to open them up.

Heat the olive oil in a pot over medium heat and sauté the green onions, stirring with a wooden spoon, until they soften.

Add the chopped offal and rice, and season with salt and pepper. Stir well, and add hot water until the food is covered. Cook over medium heat for 15 minutes, until the rice swells.

Remove from heat and add the mint and dill. Stir and let the food cool down.

Next, beat the two eggs, add them to the pot, and stir.

Preheat the oven to 180°C. Grease a baking dish with olive oil or butter.

Cut the stomachs into square pieces with sides of 15 cm. Place 3-4 tablespoons of the offal mixture in the middle and fold the edges over the filling. Turn the “papoudes” over and place them in the baking dish.

Continue until all the ingredients are used up. Bake for about 1 hour until golden brown.

Remove from the oven, beat the 5 eggs with the yogurt and 1 teaspoon of salt until smooth. Pour the mixture over the food and return to the oven for 10 minutes, until the surface is golden brown.