Entree: Albania – Kukurec (Grilled stuffed lamb intestines)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 yd (1.8 m) cleaned lamb small intestines, approx. 1 lb (454 g) usable weight
- 1 lb (454 g) lamb shoulder, finely minced
- 8 oz (225 g) lamb liver, finely chopped
- 1 cup (200 g) long-grain rice, rinsed and parboiled until just tender
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tsp (10 g) salt, plus extra for blanching intestines
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) sweet paprika
- 2 tbsp (30 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for brushing
- Juice of 1 lemon, juiced (about 30 ml)
- Natural kitchen twine or metal skewers for securing

Instructions

1. Rinse the intestines thoroughly under cold running water, turn them inside out and rinse again. Blanch the intestines in simmering salted water for 3–5 minutes, then drain and set aside to keep warm and pliable.
2. In a large bowl combine the minced lamb, chopped liver, parboiled rice, chopped onion, garlic, parsley, salt, pepper, oregano, paprika, olive oil, and lemon juice. Mix until evenly combined but not pasty.
3. Pat the intestines dry. Working with one length at a time, spoon the filling into the intestine, leaving room at both ends; do not overfill or it will burst. Twist or tie lengths into 6–8 inch (15–20 cm) links using twine or skewer through the ends to secure.
4. Prick each link lightly with a skewer in a few spots to allow steam to escape while cooking.
5. Preheat a grill or heavy skillet to medium heat. Brush the links with olive oil and grill, turning occasionally, until browned and cooked through, about 20–30 minutes. If using a grill, move to indirect heat if the exterior darkens too quickly.
6. Transfer to a cutting board and rest 5 minutes. Slice into rounds and serve with lemon wedges, fresh salad, and crusty bread. Adjust seasoning before serving if needed.