PREPARATION: Mince the meat twice. After washing and peeling the tomatoes, remove the seeds and mince. Grate the onions. Wash and chop the parsley. Place ground meat in a bowl. Add the onions, tomatoes, three quarters of parsley, olive oil, red pepper, black pepper and salt. Knead for an half an hour blending well. Make into sausage shaped meatballs and skewer. Place skewers 5 cm. above moderate coal fire, and grill until they are golden brown. Meanwhile melt 100 grams butter. Cut the pides into quarters, and coat with melted butter before toasting on a grill. When the pides are toasted, place on plates, dice and pour hot broth on top. Place the meatballs on pides after the meat broth has been absorbed. Top with chopped parsley and serve hot. email@example.com http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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|Serving Size: 1 Serving (548g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 555 (82%)|
|Amt Per Serving||% DV|
|Total Fat 61.7g||82 %|
|Saturated Fat 37.1g||185 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 152.5mg||47 %|
|Sodium 434.1mg||15 %|
|Potassium 964.6mg||25 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 23.8g|
|Protein 5.4g||8 %|
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Calories per serving: 674
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