Ingredients: (4 servings)
sheep hearts, 4
mushrooms, 250 grams
cheddar cheese, 50 grams
medium carrot, one
medium onion, one
herbs (parsley, tarragon, dill, mint), 100 grams
butter, 100 grams
Bring some water to boil. Add sheep hearts and allow them to turn whitish
in colour. Remove any blood with the tip of a knife, then wash and dry the
hearts. Fry in oil over medium heat on all sides for a few minutes.
Peel and thinly slice the onion. Wash and peel the carrot, then cut into
thin, round slices. Wash and finely chop the herbs.
Add onion, carrot, herbs, salt, and black pepper to hearts. Follow with
a cup of hot water and cook over low heat for about 40 minutes. A bit of
juice should be left when cooking is over. Allow the hearts to cool.
Cut hearts length-wise taking care not to separate the two parts. Wash
mushrooms and slice. Fry mushrooms in butter for about 10 minutes,
while adding some salt and black pepper. Add mushrooms to the sauce
prepared earlier and mix well.
Pour some of this sauce inside each heart and over them. Close the
hearts to return them to original shape. Sprinkle grated cheddar
cheese on top and serve with Iranian or middle-wastern bread.
Roxana & Farzin Mokhtarian