| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Turkish |
Lamb, Meats, Turkish |
1 |
Servings |
INGREDIENTS
| 250 |
|
Gr ground meat |
| 3/16 |
|
Glass rice |
| 1 |
T |
Margarine |
| 1 |
|
Parsley |
| 2 1/2 |
|
Glasses water |
| 1/2 |
T |
Black pepper |
| 2 |
T |
Salt |
| 1 |
|
Onion |
|
|
Sauce: |
| 2 |
|
Egg yolks or 1 egg |
| 1/3 |
|
Glass of water |
| 1 |
|
Lemon, the juice |
INSTRUCTIONS
PREPARATION: Grate the onion. Boil rice in 3 glasses of water and
drain. Chop the parsley. Add the onion, rice, black pepper and 1
teaspoon salt to the ground meat and knead for 3 minutes. Moisten
hands and form walnut sized balls of the meat, put them in a pan
containing chopped parsley leaves and shake gently to coat meatballs
with parsley. Add 2 1/2 glasses of water, the margarine and 1 teaspoon
of salt to the pan and cover. Cook over moderate heat for 30 minutes.
When the meatballs are cooked, put the egg yolks or the egg, the lemon
juice and water for the sauce into a bowl and beat gently. Add the
sauce to the pan, stir a couple of times to blend and serve.
korpe@cs.umd.edu
http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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