Enthosthia

This is the Greek generic word for offal. Goats' or lambs' offal is usually served as part of mezes, or appetizers. Sometimes fresh chitterlings are mixed with liver, lungs, kidneys and heart. It's very popular in coffee houses where it's known familiarly as a theriaklithikos meze, roughly speaking a snack for he-men.

INGREDIENTS

(for eight)

Offal from kid (see above)
3tbs chopped mint
4 chopped spring onions
2tbs olive oil
1tbs lemon juice
Salt and pepper
Caul fat

METHOD

Separate the heart, lungs, liver and kidneys. Cut them into 1cm dice, removing any gristle or veins. Mix with mint, onions, oil, lemon juice, salt and pepper. You will have about 700g diced offal.

Wrap in four sausage-shaped packages of caul fat (1, 2).

Chargrill each piece for about 20 minutes (3) over the coolest part of the grill. Cut each piece on the slant with a very sharp knife.

The Real Greek serves enthosthia with baby beetroot, a purée of fava beans (similar to hummus) and an oil and lemon juice dressing.

Note: The flavouring can be adjusted to personal taste and oregano is often used in Greece instead of mint.