Maouri or mouri is the name of a traditional lidded clay dish or pot for baking, and the meat delicacy that’s cooked in it. The dish consists of a whole lamb or goat kid that is typically sprinkled generously with salt and pepper and slathered all over with fresh butter before it is stuffed with a combination of chopped lamb’s liver, rice, onions, tomatoes, olive oil, and red wine.
The mixture is usually flavored with aromatic herbs and spices such as bay leaves, cinnamon, cumin, cloves, spearmint, rosemary, allspice, oregano, dill, and pepper. Other common ingredients contained in the filling include pine nuts, currants, eggs, cheese, and ground meat.
Traditionally, the pot is sealed with dough or mud in order to trap the heat and aromas inside, resulting in incredibly succulent, tender, and flavorful meat. Another interesting fact about this specialty is that people used to seal up the whole oven with bricks and mud to ensure no smoke or odor would come out of the pot.