Greek Recipes

Greek and Cypriot recipes

Liver in lamb caul (Sikoti se skepi)


  • 500 g calves’ liver, chopped
  • 1-2 cloves garlic, mashed, 1 tbsp finely chopped parsley
  • 1/2 cup sweet, red wine
  • 2 lamb cauls
  • salt, pepper
  • 1/2 tsp ground cumin
  • 1/2 cup olive oil


  • Saute the onion and garlic in half the olive oil.
  • Add the chopped liver, parsley, and cumin.
  • Saute for another 2-3 minutes and douse with the wine.
  • Clean and wash the caul, cut into 8 strips, 10×15 cm.
  • Put a spoonful of the mixture on each one, fold in the sides, and roll up.
  • Arrange them side by side in a heat-proof dish.
  • Bake in a preheated oven at 180*C for 5-10 minutes, until the caul-fat melts and they are lightly browned.
  • Strain the pan juices and pour over the rolls.
  • Serve immediately.

(serves 4)

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