Jigerosarma: an intense taste of Easter in Eastern Macedonia and Thrace!
Jigerosarmades (sing. jigerosarma) is a traditional dish of Eastern Macedonia and Thrace, that is typical of the Easter menu. Finely chopped lamb haslets (i.e., the liver with the viscera attached to it), flavored with herbs (fresh onion, garlic, dill, parsley) and spices are first sauteed with steaming rice. They are all wrapped up in the bolia, that is, the veal suet that keeps the jigerosarmades juicy.
Served with yogurt and fresh mint.
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