Traditional dish from croatian island of Brac. Lamb's entrails (liver, lungs etc.) and meat are spiked and baked on the open fire, as it was prepared for hundreds of years in their traditional cooking.
Editing: Jasna Goreta (Snajka)
Production: Krug production
July 2013., Zagreb, Croatia
Part of the on-line food magazine Mrvica - mrvica.hr.
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