- 8 tea cup coriander bulgur
- 1 piece of onion
- 5 cloves garlic
- 3 tablespoons isot
- 2 tablespoons tomato slices
- 2 tea spoon salt
- 2 teaspoons black pepper
- 6 branch fresh onions
- 1 bunch of parsley
- 1.5 cups of olive oil
- 5 eggs
For egg mortar:
How is it prepared?
Dry onions and garlic, very thin and small chop. Take a side.
Then chop the parsley and fresh onions slim and small, take it separately.
Take a bulgur in a kneading bowl and add onion and garlic. Add tomato paste, salt, pepper, and knead for about 5 minutes until all the ingredients are thoroughly crushed.
After thoroughly kneading, add 1 cup of cold water and knead again until the bulgur is completely drained.
In this way add 7 cups of water, 1 glass of water each time, and continue to knead thoroughly.
Once the bulgur becomes completely crushed, add parsley and fresh onions that you have finely dipped into.
Knead the fresh onions and parsley until you have prepared the mixture well and add the remaining 1 glass of water and continue kneading until you have finished eating.
In a separate bowl, beat the eggs with a fork, adding a pinch of salt.
Take olive oil deep into an egg pan and be angry beautifully. Pour oil-red beaten eggs in the pan and cover the bottom of the oven while the omelette is in a slightly slender consistency.
It has to be like an omelet that floats in the oil, is fluffy and undercooked because it is pumped in plenty of oil.
Add this oiled egg you have prepared, mix with the mixture you have kneaded, and mix with a wooden spoon until the eggs break apart and scatter all over the pot.
Take large pieces of ovarian meatballs with your hammer and roll them into the serving tray.
Serve with lettuce, lemon, gherkin pickle and mint leaves.
You can serve it with lettuce, pickles and lemon.