A classic example of how the Sultan’s chefs served humor with their delicacies.
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Ingredients:
1 pound ground lamb
4 ounces cooked rice
1 tablespoon butter
1 onion
1/8 teaspoon each: ground cumin, mint, black pepper, hot pepper, and sweet red pepper
1/2 teaspoon cinnamon
2 eggs
Handful chopped parsley
Salt
Flour
2 eggs (beaten)
Sunflower oil
Directions:
Brown onion in butter and add half of the meat. Stir in rice. Mix the remaining raw meat with parsley, two eggs, and seasonings. Knead in cooked meat and rice. Mold into ovals, flatten, and dip first in flour and then into the beaten eggs. Fry until firm and golden.
Servings: Serves four
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