I know many didn’t understand my title,both English and Arabic.
Well sheep pluck means liver,kidneys,heart and lungs of sheep, personally I never tasted or cooked it ,it’s my hubby”s specialty ,many people consider it a fancy meal,mostly done in Eid Al-Adha where sheep parts are abundant and fresh or you can ask your butcher to keep them for you,we usually bring them cut and ready to cook.
Today I invited my sister in law and her husband,who usually dig in with my husband,it’s a favorite of both. Of course I made extra things to go along with it and for me to eat
I made french fries,aubergines and fatoush and my mother in -law made mloukhieh with minced meat. It was a lovely Saturday lunch,followed by the sweetest most delicious melon ever.
Ingredients and method:
* cut,cleaned pluck.
*2-3 big coarsely chopped onions.
* 1 hot pepper.
* salt,pepper and bay leaves.
* olive oil.
*saute onions and pepper in olive oil till tender then add meat parts.
* keep stirring till color is changes to brown,then lower heat and leave to simmer for 1 hour,keep stirring it every 10-15 min,
I know it might be a strange dish but everybody who eat it say it’s very good,a delicacy even