| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef or turkey* |
| 4 |
sl |
Dry white toast, crumbled |
| 1 |
md |
Onion, chopped fine |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Egg, slightly beaten |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Fresh-ground black pepper |
| 1/3 |
c |
Cold water |
|
|
Flour (about 1/2 C.) |
|
|
Oil for browning |
| 1 |
cn |
(12-oz) tomato paste |
| 4 |
c |
Water |
| 1 1/2 |
c |
Dry red wine |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Ground cumin |
|
|
Steamed rice |
|
|
Chopped parsley |
INSTRUCTIONS
MEAT ROLLS
TOMATO WINE SAUCE
OPTIONAL INGREDIENTS
The original recipe, which I've modified slightly, came from Woman's Day
magazine, sometime in the early 80's.
1. Mix first ten ingredients (through cold water) until well-blended and
firm.
2. Moisten hands in cold water and shaped tablespoonfuls of the meat
mixture into rolls (logs) about 2-1/2" to 3" long. Coat each roll lightly
with flour.
3. In a deep skillet, heat about 1/2" oil and brown rolls a few at a time,
taking care not to crowd them. Remove browned rolls to paper towels to
drain.
4. In a Dutch oven, whisk together tomato paste, water, wine, salt, and
cumin. Add meat rolls to sauce. Cover and simmer for 45 minutes to one
hour, until meat rolls are done through. Taste sauce and add salt if necess
ary.
5. Serve on a bed of steamed rice, garnished with chopped parsley.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
poobery@ix.netcom.com (Jayni G. Mosher) on Feb 22, 1997.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”