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Raw Meatballs

500 g Leg of mutton (without fat); ground 3 times
250 g Fine bulgur
2 ea Tomatoes; firm
500 g Onion petioles
1 bn Parsley
1 1/2 ts Salt
1/4 ts Black pepper; ground
1/2 ts Hot red pepper
1/ ts allspice; ground

Wash and drain the bulgur. Grate the onions, chop the parsley and mix them together. Skin and dice the tomatoes and add to the onions and parsley. Put the salt, black pepper, red pepper, allspice and cumin into the mixture, and blend by mixing with the hand a couple of times and set aside. Put the meat and bulgur on a large tray and make into a apste by kneading. Moisten hands with cold water occasionally while kneading. Add the prepared mixture of onion, tomatoes and spices to the meat and knead to make a paste. Take small pieces of the mixture and press with the palm to flatten it, and put on a serving plate. Decorate with lettuce and parsley before serving. It is recommended that you prepare raw meatballs just before serving, because if they are allowed to stand for a long time, the taste is spoiled.

Note: bulgur is a kind of Turkish wheat, available in Turkish groceries.

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