How to make
Cook the lamb sherden alone with 5 laurel leaves, a little pepper and salt to taste. Separately cook the offal with the same spices.
Then cut the cooked offal into small pieces. Wash the rice in several waters. Heat a little oil in a pan on the stove and cook the rice well, then add water in the ratio 1:2 rice-water and leave to swell.
Season it with a stock cube, salt and mint. Finally, add the red and black pepper, cumin and allspice to taste.
Combine the rice and minced lamb and fill the sherden with the mixture. Put it in a lightly greased baking tray with the cleaned and cut into large slices of mushrooms.
Pour the cream on and set to seal up a with nice tan in the preheated oven.
If you wish, at the end of the cooking, grate some cheese on.
