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Seriously ... a treat. I like it more than the usual meatballs. Declared!
- 500 g minced meat mixture (beef and pork)
- a carrot
- 3 green onion threads
- a clove of green garlic
- bread crumbs (from 2-3 slices)
- a teaspoon of buckwheat flour
- a bunch of dill
- a bunch of parsley
- 2 eggs
- salt, pepper to taste
- 5-6 tablespoons buckwheat flour (for parjoale wallpaper)
Preparation time: less than 30 minutes
RECIPE PREPARATION Moldovan parjoale:
I put the meat in a bowl. I cleaned the greens and finely chopped them and put them over the meat. The carrot, cleaned and grated on its small eyes, was also placed over the meat. I added salt, pepper, a teaspoon of buckwheat flour. I put another loaf of bread soaked in water (it's very good if it soaks in sweet milk), I put two eggs and I mixed well until completely homogenous. I let the composition rest for 5 minutes. In a plate I put 5-6 tablespoons of buckwheat. Put the pan with oil on the fire and let it heat up, during which time we form parjoale with a wet hand and roll them in flour. When the oil is hot, add the parsley.
When they are ready on one side, we turn them over. When they are ready, we take them out on the absorbent napkin.