Izmir Kufta

Ingredients

Lamb - 119
onion - 16
eggs (yolk) - 8 (1/2 pcs)
wheat flour - 25
melted butter - 20
tomato puree - 20
herbs - 5
red pepper - 2
salt, pepper - to taste

Directions

Pass lamb meat through a meat grinder 2 times.
Chop onion.
Add onion with raw egg yolks, salt, red and black pepper into ground meat and mix.
Form small balls and coat them in flour.
Fry meatballs.
Saute flour with broth.
Saute tomato puree separately.
Add sauteed flour into saute tomato puree and boil the mix.
Add meatballs to saute mix and stew until tender.
Serve meatballs and sprinkle with red pepper and herbs.

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Middle Eastern meatball or meatloaf-style dishes with many variations. This version, Armenian in origin, is layered with potatoes and tomatoes and is a meatball-style casserole. You can substitute ground beef for lamb if you prefer.

tips_13_02: Butter for sandwiches with meat products is recommended to be mixed with a small amount of table mustard or South sauce (10-20 g per 100 g of butter).