Monday, August 22, 2011

Tukhum Dolma - Meat & Egg Balls Recipe

This novel dish is almost identical to what is know as “Scotch Eggs” in Great Britain. Serve it with a salad for a complete luncheon. Serves 4 to 5.

1 lb. lean lamb, beef or pork
1 medium onion, grated
3 T. fine, dry bread crumbs
1/3 t. salt
A pinch of black pepper
6 hard boiled eggs
1 beaten egg
4 cups oil for deep frying

V.S.P. Grind meat fine. Mix meat with onions, bread crumbs, salt and pepper. Peel each hard boiled egg and roll it in the meat mixture until the egg is completely covered and looks like a round meatball. Just before frying, dip meatball in beaten egg. Drop in heated cooking oil and fry until brown. Avoid making the meat layer so thick or the frying oil so hot that the meat becomes dark brown before the meat is cooked through. Drain on paper towels and serve hot.

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