Title: Armiko (Lamb Innards for Passover)
Categories: Lamb Jewish Israel Greek
Yield: 6 Servings

1 1/2	lb	Lamb liver, heart, and kidneys
1	bn	(5 or 6) scallions, chopped
1/2	c	Fresh dill, chopped
2	tb	Corn oil
1	ts	Salt, or to taste
1/4	ts	Pepper
3	c	Water
1/3	c	Walnuts, chopped
1/2	c	Matzoh meal

This saute is a typical Jewish dish for Passover. The Pascal lamb is associated w/Seder ritual, as it is w/Christian Easter ritual, both holidays occurring at similar times. The innards are one of my favorite foods although I may be in minority. This dish is from Athens, where Jewish food is regionally different from that found in Salonika, yet a common theme exists.

1. Cut innards into 1/2-inch cubes. Put them in a pan w/ scallions and dill and stir-fry without oil over moderate heat for 3 to 4 mins to sear them. Add oil, salt, pepper, and half water. Bring to a boil and add rest of water. Cook, uncovered, for abt 1 hr to tenderized everything. 2. Add walnuts and matzoh meal, which absorbs liquid. Stir mixture well for a min. Serve hot during Passover.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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