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Stuffed meatballs
- 3 potatoes
- 2.5 cup fine bulgur
- 1 cup flour
- 1 teaspoon salt
- Internal charges;
- 4 big onions
- Half bunch parsley
- 300 grams of meat
- 2 tablespoons tomato paste
- salt and pepper
- ½ cup oil
- Sauté finely chopped onion in a pan with oil first.
- thoroughly cook to put the beef, add the parsley.
- 2 minutes, add the tomato paste and spices, and turn off the stove.
- Boil the potatoes.
- Get bulgur in a deep bowl, add the salt.
- Inflate Put 4 cups of boiling water over bulgur.
- When it is warm potato flour and knead until dough is put.
- Put in a bowl of cold water, soak your hand.
- Eggs take up bulgur minced spreading into the middle of the sheep handful of mortar rounds soaking in the palm of your hand again.
- This way you can make it easier.
- If you have the skills to dough by hand or with the help of fingers picking up the doldurabilirsiniz.b it is difficult to give shape to your information.
- Plenty of very hot oil so get fat enough to go top of the patties; Fry.
- The structure in a deep bowl at most 2 or 3 patties and fry without ever turning.
- Remove the browned such as pomegranate.
- Remove the top paper towel.
- Serve with lemon.
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