There is a set of recipes and ways of preparation tasty and fragrant тефтелек. Traditionally they prepare in the form of small meat balls with addition of grain (rice, millet, etc.) and vegetables, are breaded in flour, preferably rice or wheat.
It is required to you
- For recipe No. 1:
- 1 kg of meat;
- 100 g of rice;
- 1 egg;
- 200 g of onions;
- 200 g of sour cream;
- 150 g tomato;
- fennel greens;
- salt
- pepper to taste.
- For recipe No. 2:
- 1 kg of chicken fillet;
- 100 g of oat flakes;
- 100 g of flour;
- 200 g of onions;
- 3 tablespoons of tomato paste;
- 3 tablespoons of sour cream;
- vegetable oil for frying;
- fennel greens;
- salt
- pepper
- spices to taste.
Instruction
1. Recipe No. 1. Well wash up greens and spread out for drying to a cotton towel. Pour 200 ml of water into a small pan and bring it to the boil. Fill up rice, before its washout in boiled water. Lower gas to a minimum and you cook for 7-10 minutes. Then cast away grain on a sieve that liquid flew down, and it cooled down a little.
2. Peel onions and carrots and wash a baking plate flowing water. Grate carrots on a small grater, and cut onions on several parts. Cut the washed-up meat pieces and miss via the meat grinder. Crush onions and greens in the blender. Mix carrots and the cooled-down rice with forcemeat, add the crushed greens with onions, and carefully mix egg, salt, pepper. Create balls of average size from the received weight.
3. Make sauce. Scald tomatoes, husk with them and remove the place of fastening of a fruit stem. Then crush in the blender. Connect them to sour cream, add some spice and carefully mix. In the prepared form for roasting accurately lay meat balls and fill in them with sauce. Bake in the oven warmed up to 180-190 degrees for 40-50 minutes.
4. Recipe No. 2. Wash up chicken fillet, cut pieces and overwind on the meat grinder. Add egg, salt, pepper to forcemeat and carefully mix. Create small balls from the received weight. Heat vegetable oil in a frying pan and fry in it teftelk, previously having rolled in them in flour.
5. Heat oil in a stewpan and fry in it till golden color small cut onions. Add tomato paste and the sour cream divorced water (100 ml), salt, sugar and mix. You extinguish the received mix on slow fire within 3-4 minutes.
6. Shift the fried meatballs in a deep pan and fill in them with sauce. You extinguish on slow fire to full readiness (25-30 minutes). Wash up greens and leave on a towel for drying then small chop. Lay out ready meatballs on a dish, sauce, decorate with greens and give to a table.