Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 10 Servings
Total Time (median): 1 : 00 Active Time: 1 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
1. Saute onions and meat until onions are golden brown.
2. Add speices adn parsley. Cool and refrigerate
-- MIx Meat--
3. Mix meat and bulghar and spices; kneead 15 minutes, adding a little water at a time until this is like a soft dough.
4. Form into balls 1-1/2 inch in diameter.
(Mixture makes about 25 balls)
5. Shape balls into a "shell" and fill with filling.
6. Pinch top together and pat with water to re-shape into a closed ball.
(the balls should be about 2 inches in diameter.
7. Carefully place a few balls at a time into boiling broth to cook for 15 minutes.
Drain in a collander; serve hot.
