INGREDIENTS
- 500 g pulp of mutton and beef (in arbitrary proportion)
- 1 medium bunch of coriander
- 1 small onion
- salt and freshly ground black pepper
- 3 tsp. a mixture of spices (zira, coriander, paprika, oregano, black pepper, chilli flakes)
- 1 large ripe tomato
- 3 Art. l. olive oil
- 2 Art. l. tomato paste
- 1 / 2-1 tsp. charissa seasoning (or adzhika)
- 4 eggs
- coriander for feeding
- pita
STEP-BY-STEP PREPARATION FOR PREPARATION
Step 1
Chop the meat and turn it through a fine-grated meat grinder twice. Chop cilantro and add half to the minced meat bowl. Peel the onion and chop finely. Add onion to the minced meat, 1 tsp. salt and half of the spice mixture. Knead well and beat the minced meat.
Step 2
Roll the walnut-sized meatballs with wet hands, place on a parchment-lined tray and refrigerate for 20 minutes.
Step 3
Put the tomato in a bowl, pour boiling water and leave for 2 min. Wrap in cold water and peel. Slice the tomato into small cubes.
Step 4
Heat olive oil in a large skillet over medium heat. Add the tomato, tomato paste, the rest of the chopped cilantro, the harissa, and the spice mixture. Season with salt and pepper and pour in 1 cup of water. Bring to a boil and cook until the sauce thickens slightly.
Step 5
Add meatballs to the pan, cover and cook for 10 min.
Step 6
Spread the sauce and meatballs with a spatula and break the egg into the resulting depression. Repeat the same with the remaining eggs. Reduce heat to low and simmer for about 10 minutes, until eggs are done. Sprinkle with cilantro and serve immediately with pita bread or pita bread.
Source: gastronom.ru