RCI-MT.005.0337.002
Yurvarlak
Yurvarlak from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- medium-size slices of crustless stale bread2 unitsoaked briefly in water
- For frying: 75 g (3 oz) plain flour1 unit150 ml (1/4 pint) vegetable oil
- (1 lb) minced lamb or beef500 g
- medium-size onion1 unitgrated thickly
- fresh chopped mint2 tablespoonsor 1 tablespoon dried mint
- 1 tablespoon
- of garlic1 clovecrushed
- 1 unit
- 1 unit
Method
1
Finely grate or mince the medium-size onion and squeeze out any excess moisture using a clean kitchen towel or paper towels. Mince the garlic cloves and finely chop the fresh mint and parsley.
5 minutes
2
In a large mixing bowl, crack the eggs and beat them lightly. Add the prepared onion, garlic, chopped mint, and parsley to the bowl.
3 minutes
3
Season the mixture generously with salt and black pepper, then stir all ingredients together until well combined. Allow the mixture to rest briefly so the flavors meld.
5 minutes
4
Preheat your oven to 375°F (190°C) and lightly grease a baking tray or line it with parchment paper.
10 minutes
5
Using moistened hands, shape the mixture into small, uniform spherical or rounded portions roughly the size of a golf ball and place them evenly spaced on the prepared baking tray.
8 minutes
6
Place the tray in the preheated oven and bake until the yurvarlak are golden on the outside and set through, approximately 20 to 25 minutes, turning once halfway through for even browning.
25 minutes
7
Remove from the oven and allow to cool for a few minutes on the tray before transferring to a serving plate. Garnish with additional fresh parsley or mint if desired.
5 minutes