Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| Karen Mintzias |
1 x ca. 450 g | Lean beef or veal, ground |
1 mittel | Onion; grated |
1 | Garlic clove; crushed |
2 Scheibe | Bread; crusts removed |
1 | Egg; lightly beaten |
3 Esslöffel | Parsley; (minced) |
2 | Mint sprigs; chopped |
1/2 Teelöffel | Ground allspice* |
1 Esslöffel | Dry red wine |
2 Esslöffel | Water (more if necessary) |
| Salt & freshly ground pepper |
| All-purpose flour |
| Oil for frying |
cinnamon or corriander may be substituted for allspice if desired. In a large bowl, combine the ground meat with the onion, garlic, bread, egg parsley, mint, spice, and wine and knead for 2 minutes. The mixture should be soft; add a few tablespoons of water if necessary. Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour. Pinch off small pieces the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour. Heat the oil in a frying pan to the smoking point, slip in the keftedes, and fry until crisp, turning constantly with tongs. Remove with slotted spoon and drain on absorbent paper.
Books, New York.
|
|
Anmerkungen zum Rezept:
keine |