04 September 2008



1. Ingredients

  • 500 g of minced calf meat
  • 100 g of lamb fat
  • 1 tea spoonful of salt
  • 1 tea spoonful of cumin
  • 1 tea spoonful of red pepper
  • 1 cup of minced parsley
  • 1 cup of coriander
  • 1 minced thin onion
  • 100 g of butter
  • 4 churned eggs
  • 2 tea spoonful of cinamon
  • 1 kg of pastille
  • Oil for frying
  • Chilly sugar & cinamon in saucers

2. Preparation

Mix the minced meat and grease with parsley, corriander, red pepper, cumin, onion and salt. Then cook the mix in butter, while crushing with a spoon to separate the grease. Allow the mixture to simmer till the liquid is nearly all evaporated.

Add cinamon while mixing on a little fire , incorporate progressively the eggs(keep some to glue the briouates), mix and remove from fire.

The briouates' Folding:
Cut the leaves of pastille in two pieces, take1/2 of one leaf in its length, bring down the sides to the center to have a rectangular border.

Put one soup spoonful of the mixture in one corner, then fold up again or roll to form a triangle, rectangular or a cylinder, make sure to close the forcemeat. Glue the extremity with eggs, to serve the briouats, fry them in a very hot oil, remove them with a skimmer when they have a golden color, drain and put them on an absorbing paper.

They can be served hot ,crown _shaped within a plate, with a saucer of chilly sugar and cinamon.

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