|Scallions||3 Bunch (300 gm), finely chopped (Including Tender Green Part)|
|Dill||1⁄2 Cup (8 tbs), finely chopped|
|Lamb sweetbreads||1 Dozen|
|Raw rice||1⁄2 Cup (8 tbs)|
Put the lamb membrane into cold water to soak.
Cover the liver, lung, and heart with boiling water and boil for about 5 minutes.
Drain and grind through fine blade of a meat chopper.
Cut each sweetbread into 3 pieces and add to the ground meat.
Add scallions, dill, salt and pepper, and rice, and mix well.
Turn mixture into a deep casserole.
Remove the membrane from the cold water and trim off as much of the fatty tissue as possible.
Cover the mixture in the casserole with the membrane, tucking it under the mixture on the bottom of the casserole.
Patch any torn areas of membrane with additional pieces.
Bake the kokoretsi in a medium 350 degree oven for about 45 minutes or until puffed and golden brown.