1 lamb heat and offal’s
1 bunch celery
1 1/2 soup spoon flour
2 soup spoons fresh butter
2 soup spoons rice
juice from 2 lemons
Wash very well the lamb head. Boil it in water, enough to cover it. Add onion, carrots and celery. When is cooked strain the liquid and keep it for the soup.
Wash well the offal’s and cut in large pieces. Boiled them in water for 10 minutes and drain.
In separate casserole head the butter and sauté the offal’s, parsley, dill and spring onions in low temperature. Continue by adding the liquid from the lamb head. Simmer for 30 minutes.
Add the rice and continue cooking.
Same time whisk the eggs in a large bowl. In a soup plate mixed flour with lemon juice and add in the eggs.
Start to add slowly the soup in the egg mixture with out stop whisking. Continue until the bowl is full. Transfer again back to casserole, leave to boil for 2 minute and serve.