How to make
Wash the pork liver, boil it in salted water, then chop it. Heat the oil and sauté the finely chopped onions and carrot. Once softened, add the rice and stir until fried.
Add 2 1/2 cups of chopped liver, mix, and season it with paprika, savory, parsley. Pour in hot broth (or water), stir and transfer it to a tray. Put it to bake until the rice absorbs the liquid.
Beat the eggs with the milk and yoghurt, a little salt, baking soda and flour and pour them over the livers. Put it back in the oven to set.
