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.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.