This article is from the Bulgaria FAQ, by Dragomir R. Radev firstname.lastname@example.org with numerous contributions by others.
(by Jan Terziyski)
Ingredients: 1kg lamb caul, 2 eggs, 1/2 cupful rice, 2 bunches of spring
onions, 1 cupful yoghurt, mint, pepper, 100g butter, salt. Boil the lamb
pluck in salt water and cut into pieces. Fry the finely chopped onions in
butter and some water. Add the rice, pluck, pepper and mint. Add 2 cupfuls
of the lamb stock and boil some 20min. Soak the caul in cold water, cut into
pieces and fill with the mixture. Arrange in a tray and bake in a moderate
oven. When nearly ready, pour over the eggs beaten in yoghurt and bake
for another 10-15 min. The dish can also be prepared without caul wrapping.