🧂 Ingredients
- 1 kg Lamb intestines(cleaned thoroughly)
- 200 g Ground lamb
- 50 g Rice(short-grain, uncooked)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Mint(fresh, chopped)
- 2 tbsp Parsley(fresh, chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
Clean the intestines: This is the most crucial step. Thoroughly wash and clean the lamb intestines multiple times under cold running water, inside and out, until they are completely clean and odor-free. Turn them inside out if necessary.
- 2
Prepare the filling: In a bowl, combine the ground lamb, uncooked rice, chopped onion, minced garlic, fresh mint, fresh parsley, salt, pepper, and paprika. Mix well.
- 3
Stuff the intestines: Carefully stuff the cleaned lamb intestines with the filling mixture. Do not overstuff, as the rice will expand. Tie off the ends of the intestines with kitchen twine to secure the filling.
- 4
Pre-cook (optional but recommended): Some recipes suggest boiling the stuffed intestines for about 30-45 minutes to ensure the filling is cooked and the intestines are tender before grilling. Drain well after boiling.
- 5
Grill: Preheat your grill to medium-high heat. Brush the stuffed intestines with olive oil. Grill for about 15-20 minutes, turning frequently, until they are golden brown and slightly crispy on all sides.
- 6
Serve: Serve the Kukurec hot, cut into bite-sized pieces. It is often enjoyed as a snack or appetizer with a squeeze of lemon or a side of yogurt.
💡 Pro Tips
- ✓Thorough cleaning of the intestines is paramount for a good result.
- ✓If grilling is not possible, you can pan-fry them in a little oil until crispy.
- ✓The optional pre-boiling step helps ensure the rice is fully cooked and the intestines are tender.
🔄 Variations
- Add a pinch of chili flakes to the filling for a spicy kick.
- Some variations include adding finely chopped liver to the filling.
- Serve with pickled vegetables or a fresh salad.