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    Turkish - Meatballs


    Source of Recipe


    from wwr free newsletter

    Recipe Introduction


    Almost every culture on the planet has its own version of meatballs,
    and the twice-cooked procedure used in Turkey gives their version a
    unique taste and texture.

    List of Ingredients




    Turkish - Meatballs

    1 lb (450 g) lean ground lamb or beef
    1 medium onion, finely chopped
    1/4 cup (60 ml) uncooked rice
    Salt and freshly ground black pepper to taste
    3 cups (750 ml) water
    1 cup (250 ml) olive or vegetable oil
    2 eggs, beaten

    Combine the meat, onion, rice, and salt and pepper and mix thoroughly.
    Form into meatballs about 1 inch (2.5 cm) in diameter. Bring the
    water to a boil in a saucepan and add the meatballs. Reduce the heat
    and simmer uncovered for 30 minutes, adding more water if necessary.
    Remove the meatballs to a plate and discard the water. Heat the oil
    to a temperature of 350F (180C), or until the surface shimmers. Dip
    the meatballs into the beaten egg and deep fry for about 5 minutes,
    turning as necessary, until browned on all sides. Drain on paper
    towels and keep warm until served. These may be served on wooden
    skewers. Makes about 16 meatballs.

    Recipe




 

 

 


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