| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Kurdish |
|
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Mince meat [could use ~ 2 |
|
|
lbs. ground beefkkc] |
| 2 |
|
Cooked potatoes mashed |
| 1/3 |
c |
Diced spring onions, up to |
|
|
1/2 |
| 1 |
|
Eggs, up to 2 |
| 2 |
T |
Flour |
| 1 |
t |
Chicken soup/stock powder |
|
|
Salt/pepper to taste |
|
|
Oil for frying |
| 1994 |
|
16:04 +0200 |
|
|
Jan 1994. |
INSTRUCTIONS
This is a Persian/Kurdish dish of meat patties that I got from my
grandmother - it's a favorite dish for the whole family. It is served
with rice and salad and optionally fried tomato slices. Mix all
ingredient well (mix with hands). Mixture should be smoothe and not
too stiff & dry. Since my Grandmother cooks by sight she could not
give exact amounts. Make balls and flatten to create a thin patty that
is maximum 1 cm in thickness [little less than 1/2"--kkc]. Use water
to wet hands so that mixture does not stick. Place in frying pan with
oil (do not deep fry). From: shirley khamani
<shirley@SHUM.CC.HUJI.AC.IL> Date: Wed, 2 Mar Posted to
rec.food.recipes by pld@acsu.buffalo.edu (Pat Dennis) on Wed,
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