|
Classic
Cook Books
< last page | next page >
page 225
2. MEAT BALSL WITH DRESSING.
TERBIEHLI KEOFTEH.
Ingredients:
Meat...... 1 pound, fat, of beef, mutton or lamb.
Rice ................................ 1/4 cupful.
Dry Onions ...................... 4 to 5, medium.
Parsley ................................ 1 bunch.
Eggs ......................................... 2.
Lemon ........................................ 1.
Salt and pepper, to taste.
Method:
Mince the meat well, and mix it with the rice and the finely cut onions and
parsley. Season to taste, and make walnut-sized balls of the whole. Some plain
water may have to be used both in the mixture to make the mixing easier, also in
a separate plate to wet the palm of the hand during the making of the balls.
When the meat balls are made ready, heat sufficient plain water (five or six
cupfuls, and the tomatoes cut into it) to a boil; then, after ten minutes,
carefully place the meat balls in it, one by one, and continue boiling on a
moderate fire until the rice and the meat are tender.
Dressing, which should be added only when taken away from fire, consists of the
beaten eggs
< last page | next page >
Classic
Cook Books
|
