The širden is prepared in this way: the elastic muscle organ, abomasum, of sheep or lamb is well cleaned and stuffed with a filling of 3 kinds of chopped meat, onions and paprika and seasoned with black pepper, pimento and salt. A little water is added and the opening is sewn with a needle and a thread. It is baked with lard in an earthen casserole.
Ingredients:
- 500 g veal
- 500 g pork
- 500 g lamb
- 4-5 pieces of shirden
- 1 onion
- 3 cloves garlic
- 4-5 dried peppers
- ½ tablespoon paprika
- spices: salt, pepper, pimento
- 150 g rice
- 150 g of olive oil
- 250 ml water
- 100 ml beer
Preparation:
- Clean each shirden thoroughly, scrape and so they are ready for charging.
- Cut meat in small pieces (1,5 cm) and wash with water. Put some oil in a pot, add meat and fry for about 30 min. Before the end of frying, add finely chopped onion and fry another 5 minutes. Then add finely chopped dried peppers, finely chopped garlic, salt, pepper, paprika and pimento. Remove the pot from fire and add washed rice.
- Put two handfuls of the mixture in each shirden and some liquid from the pot where the meat fried.
- Close each shirden with a toothpick. Arrange in an earthenware pot, pour beer and halfway water. Put a little red pepper, pour oil and pierce each shirden with toothpick couple of times so they won't crack during baking.
- Bake in an oven at 180 C for 90 min. When you get a beautiful red color, invert them, and wait to get color from this side too. If necessary, cover with baking paper to avoid burning above.Serve topped with a rich sauce from the pot and red wine.
