Lamb Meat in Wrapping Paper

Lamb Meat in Wrapping Paper Recipe from Bulgaria with Green Onions and Rice

Region / culture: Bulgaria | Preparation time: 30 minutes | Cooking time: 2-3 hours | Servings: 4-6

Introduction

Lamb Meat in Wrapping Paper is a delicious and flavorful dish that is perfect for a special occasion or a family dinner. The combination of tender lamb meat, aromatic herbs, and rice wrapped in paper creates a unique and mouthwatering dish that is sure to impress your guests.

History

This recipe has its origins in traditional Middle Eastern cuisine, where meat is often cooked in paper or leaves to retain its moisture and flavor. The wrapping paper helps to seal in the juices of the meat and herbs, resulting in a tender and succulent dish.

Ingredients

1 kg of green onions (chopped) - 15-20 pieces,
1 coffee cup of rice,
1 tbsp of chopped parsley,
1 tbsp of chopped Hogweed,
1 coffee cup of sunflower oil,
1 tsp of black pepper,
salt - to taste

How to prepare

Cut the meat into small pieces.
Combine the pieces with the onions, rice, black pepper, parsley, hogweed, oil, and salt.
Place the mixture in oiled paper and wrap it tightly.
Position the wrapped parcel with the paper ends facing downwards in a small baking dish.
Pour a small amount of water into the dish and bake it in a moderate temperature oven for 2–3 hours.
Serve with a side of lettuce salad.

Variations

You can customize this recipe by adding different herbs and spices to the meat mixture, such as cumin, coriander, or paprika.

Cooking Tips & Tricks

Make sure to tightly wrap the meat mixture in the paper to ensure that it cooks evenly and retains its moisture.

- You can add other herbs and spices to the meat mixture to customize the flavor to your liking.

- Be sure to check the meat periodically while it is baking to ensure that it does not overcook.

Serving Suggestions

Lamb Meat in Wrapping Paper can be served with a side of salad, roasted vegetables, or couscous.

Cooking Techniques

Baking the meat in the wrapping paper helps to seal in the flavors and juices, resulting in a tender and flavorful dish.

Ingredient Substitutions

You can substitute the lamb meat with beef or chicken if desired.

Make Ahead Tips

You can prepare the meat mixture ahead of time and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve the Lamb Meat in Wrapping Paper on a platter with the paper still intact for a dramatic presentation.

Pairing Recommendations

Lamb Meat in Wrapping Paper pairs well with a glass of red wine, such as a Cabernet Sauvignon or Merlot.

Storage and Reheating Instructions

Leftover Lamb Meat in Wrapping Paper can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through.

Nutrition Information

Calories per serving

Each serving of Lamb Meat in Wrapping Paper contains approximately 350 calories.

Carbohydrates

Each serving of Lamb Meat in Wrapping Paper contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lamb Meat in Wrapping Paper contains approximately 15 grams of fats.

Proteins

Each serving of Lamb Meat in Wrapping Paper contains approximately 25 grams of proteins.

Vitamins and minerals

Lamb Meat in Wrapping Paper is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains wheat (from the rice) and may contain traces of nuts.

Summary

Lamb Meat in Wrapping Paper is a balanced dish that provides a good mix of carbohydrates, proteins, and fats. It is also a good source of vitamins and minerals.

Summary

Lamb Meat in Wrapping Paper is a delicious and impressive dish that is perfect for a special occasion or a family dinner. The combination of tender lamb meat, aromatic herbs, and rice wrapped in paper creates a unique and mouthwatering dish that is sure to please.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a rainy day, and I was flipping through an old cookbook that belonged to my mother. As I turned the pages, a faded piece of paper fell out onto my lap. Curious, I picked it up and saw that it was a handwritten recipe for Lamb Meat in Wrapping Paper. Intrigued by the name and the ingredients listed, I knew I had to give it a try.

I had never heard of this dish before, but it sounded delicious. The recipe called for tender pieces of lamb marinated in a flavorful mixture of herbs and spices, then wrapped in paper and baked to perfection. It seemed like a lot of work, but I was determined to master it.

I decided to start by asking my mother about the recipe. She told me that she had learned it from her own mother, who had picked it up from a friend many years ago. Apparently, it was a traditional dish from a small village in Greece, where my grandmother's friend had spent some time. I was fascinated by the story behind the recipe and felt a connection to my heritage through it.

With my mother's guidance, I set out to gather all the ingredients needed for the Lamb Meat in Wrapping Paper. I went to the local butcher to pick up a fresh cut of lamb, then visited the market to buy the rest of the herbs and spices. As I gathered everything together in my kitchen, I could feel the excitement building within me.

The first step was to prepare the marinade for the lamb. I mixed together olive oil, garlic, lemon juice, oregano, and a touch of salt and pepper. The aroma that filled the air as I whisked the ingredients together was heavenly. I could already imagine how delicious the lamb would taste once it had soaked up all the flavors.

Next, I cut the lamb into small pieces and marinated them in the mixture for several hours. The longer it sat, the more tender and flavorful it would become. I could hardly wait for it to be ready.

Once the lamb had marinated to perfection, it was time to wrap it in paper. I had never cooked with paper before, so I was a bit nervous about how it would turn out. I carefully laid out sheets of parchment paper on my countertop and placed a portion of the lamb in the center of each one. I folded the paper around the meat, creating a neat little package.

As I placed the wrapped lamb in the oven, I prayed that it would cook properly and not catch on fire. I watched anxiously through the oven window as the paper began to brown and crisp up. The smell that wafted out of the oven was tantalizing, and my mouth watered in anticipation.

Finally, the timer went off, signaling that the Lamb Meat in Wrapping Paper was ready. I carefully removed the packages from the oven and set them on the table. I couldn't wait to unveil the delicious dish that I had worked so hard to create.

As I opened the paper and revealed the tender, juicy lamb inside, I knew that all my efforts had been worth it. The meat practically melted in my mouth, and the flavors were out of this world. I couldn't believe that I had made something so delicious and unique.

I served the Lamb Meat in Wrapping Paper to my family that evening, and they were blown away by how amazing it tasted. They couldn't believe that I had cooked such a special dish, and they praised me for my culinary skills. I felt a sense of pride and accomplishment as I watched them enjoy every bite.

From that day on, Lamb Meat in Wrapping Paper became a staple in my cooking repertoire. I would make it for special occasions and family gatherings, always receiving rave reviews from everyone who tried it. The recipe had become a part of my own culinary heritage, passed down through the generations and cherished by all who tasted it.

As I look back on that rainy day when I first discovered the recipe, I can't help but feel grateful for the journey it has taken me on. It has brought me closer to my family, my heritage, and my love of cooking. And for that, I will always be thankful.