Offal pastry

Uzbek Gumma

Fried yeast pastries filled with fully cooked lamb liver, heart, and onion.

What you’ll need

• flour: 650 g
• water: 320 ml
• active dry yeast: 8 g
• lamb liver: 500 g
• lamb heart: 400 g
• onion: 300 g
• vegetable oil: 900 ml
• water for cooking offal: 1500 ml
• sugar: 10 g
• cumin seeds: 5 g
• salt: 17 g
• black pepper: 4 g

How to make it

1. Trim vessels from the heart, add 1500 ml water, and simmer for 60-75 minutes until tender. Add the liver for the final 10-12 minutes to 71°C/160°F and cool everything.

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