The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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Edirne Meatballs

Materials

350 grams of beef tenderloin, 150 grams of lamb, 100 grams of stale bread, 1 onion medium size onion.

Preparation of

Beef rolls, lamb, stale bread and 1 onion are pulled twice in the mincing machine. After it is pulled, it is kneaded thoroughly in a large pan. After the flat shape is formed, it is arranged to stand upright and to be rested. Relaxed roasts are often fried and fried in the oak coal grill. Dried onions are served with grilled green pepper and tomatoes.

Region: Edirne
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