Mezgit Kofte

Mezgit Kofte




30 min


25 min


6 people


30 minutes


25 minutes


  • 3 pieces of fillet hams
  • 2 eggs
  • 2 slices of stale bread
  • 3 small onions
  • 1/2 bunch of dill
  • 1 sweet sponge sugar
  • 1 tea spoon salt
  • 1/2 teaspoon black pepper
  • 1/2 tea spoon newborn
  • 1/2 tea spoon cumin

    To find it:

  • 2 eggs
  • 4 tablespoons breadcrumbs
  • 4 tablespoon flour

    To roast:

  • 1 water glass sunflower oil

    For service:

  • 4-5 branch parsley
  • 4-5 branch dill
  • 3-4 sheets of rocket
  • 1/2 pieces of lemon (sliced)

Cooking Advice

For mezzi meatballs, you can also use fresh wasps to boil, as well as the nightly haddock fish.

How is it prepared?

  1. Wash the wasps and sieve and divide into several pieces and take a deep pot. Add enough water to pass it over and boil it for 15 minutes. Filter it, pick it up and get an edge.

  2. Crumble the bread inside a deep cabin or pull it out of a kitchen robot and turn it into flour. Add eggs, powdered sugar, spices and mix.

  3. Grate the onions, add the finely chopped dill and fish and knead them as well as knead the dumplings.

  4. From this mortar you have prepared, cut the pieces into walnut size and roll them down beautifully.

  5. Break into two eggs that are necessary for the top into a plate and beat. Put another flour flour and another flour bread flour.

  6. Pour the roots you have rolled on before the flour, then the eggs, then the breadcrumbs and fry them until the golden color gets a color in the sunflower oil you poured out thoroughly.

  7. Take a paper towel into a cabinet and drain excess oil.

  8. Dress a serving plate with parsley, dill, arugula, and lemon slices and serve the roasts you roast on.


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