In Thrace, tzigeria means lamb entrails and sarmades means dolmades (parcels made of grape leaves and stuffed with rice and flavourings).
Lamb or goat pluck
Bolies ( or skepi, a kind of fatty tissue)
500 gr. Green onions
Several mint leaves
1/2 cups of rice
Butter for the browning
Freshly ground pepper
Blanch the entrails first and cut it in small pieces as for mageiritsa. Then, chop finely the onions and the flavourings. Melt the butter and brown the entrails. Add the onions and flavorings and keep browning for 3 more minutes.
Then add the rice, pine nuts, raisins, salt and pepper.
Drop the bolia in cold water, in which you have already added some vinegar, then rinse it with cold water, stretch it and cut it in square pieces. Place them one by one on your working table. Place some stuffing in the center of every piece and wrap it so as to form small parcels. Put these in a baking dish on which you have previously spread some butter and put it in the oven at 200o C for 1 hour approximately.
Douse with the juice of one lemon shortly before serving them.