Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

500 g Veal stew meat
250 g Pork stew meat
3 sl Stale bread (thick slices)
- crusts removed
1 Onion; finely chopped
1 Garlic clove; finely chopped
3 tb Chopped parsley
1 ts Chopped mint
1 ts Chopped basil
1 md Tomato; peeled, chopped
1 Egg
1 tb Vinegar
1 ts Bicarbonate of soda
1 1/2 ts Salt
Freshly ground black pepper
Flour to coat
Oil for frying

Serves: 5-6 Cooking time: 8-10 minutes

Finely grind veal and pork, leaving some fat on pork.
Combine meats.

Soak bread in cold water. Squeeze dry and crumble
into a mixing bowl. Add onion, garlic, herbs, tomato,
egg and vinegar; blend in soda, salt and pepper. Add
meat and blend in lightly and thoroughly, using a hand
if necessary. Chill for 1 hour.

Taking about 2 tablespoons of the mixture at a time,
roll into balls. Moisten hands occasionally. Roll
balls in flour and flatten into rounds 5 cm (2 inches)
in diameter. Shallow fry in hot oil for 4-5 minutes
each side. Patties will puff up. Turn carefully with
spatula or tongs. Drain on paper towels and serve
immediately with fried potatoes and vegetables or
salad.

* From: "The Complete Middle East Cookbook" by Tess
Mallos. * ISBN: 1 86302 069 1 * Typed for you by Karen
Mintzias

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