Tzigerosarmas from Macedonia

Blanch the offals and chop them finely to pieces the size of a hazelnut. 

Sauté the spring onions and the dry onion in the oil. 

Add the offals, sauté, add the rice, dill, salt, pepper and when everything is adewuately sautéed, remove from heat and add the 3 eggs, slightly beaten and stir well.  

Stuff the caul fats (after having cut them to the size of a napkin) with the filling and seal by bringing the ends together. 

Place on a baking tray (not oiled) with the edges at the bottom. 

After brushing the tzigerosarmades with the egg yolk, put them in the oven at low heat (about 100 degrees) until they get golden brown.