RCI-BR.001.0112.001

Yurvarlak

Name: Yurvarlak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 unit medium-size slices of crustless stale bread (soaked briefly in water); 1 unit For frying: 75 g (3 oz) plain flour (150 ml (1/4 pint) vegetable oil); 500 g (1 lb) minced lamb or beef; 1 unit medium-size onion (grated thickly); 2 tablespoons fresh chopped mint (or 1 tablespoon dried mint); 1 tablespoon fresh chopped parsley; 1 clove of garlic (crushed); 1 unit egg; 1 unit Salt and black pepper

Yurvarlak from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

medium-size slices of crustless stale bread
soaked briefly in water
2 unit
For frying: 75 g (3 oz) plain flour
150 ml (1/4 pint) vegetable oil
1 unit
(1 lb) minced lamb or beef
500 g
medium-size onion
grated thickly
1 unit
fresh chopped mint
or 1 tablespoon dried mint
2 tablespoons
fresh chopped parsley
1 tablespoon
of garlic
crushed
1 clove
egg
1 unit
Salt and black pepper
1 unit

Method

Squeeze out excess water from the soaked bread, leaving it quite dry.

Combine all the ingredients for the Köfte in a bowl and mix well.

Make walnut-shaped balls and keep them covered until they are to be eaten. Then roll them lightly in flour and fry in hot oil for 2-3 minutes until golden all over. They can be shallow -or deep- fried.

Yurvarlak

Ingredients

Method

What Makes This Variant Distinct