Recipe - Keik Baghlava

500 g Veal stew meat
250 g Pork stew meat
3 sl Stale bread (thick slices)
crusts removed
1 Onion; finely chopped
1 Garlic clove; finely chopped
3 tablespoon Chopped parsley
1 teaspoon Chopped mint
1 teaspoon Chopped basil
1 md Tomato; peeled, chopped
1 Egg
1 tablespoon Vinegar
1 teaspoon Bicarbonate of soda
1 One half teaspoon Salt
Freshly ground black pepper
Flour to coat
Oil for frying

Serves: 56 Cooking time: 810 minutes

Finely grind veal and pork, leaving some fat on pork. Combine meats.

Soak bread in cold water. Squeeze dry and crumble into a mixing bowl. Add
onion, garlic, herbs, tomato, egg and vinegar; blend in soda, salt and
pepper. Add meat and blend in lightly and thoroughly, using a hand if
necessary. Chill for 1 hour.

Taking about 2 tablespoons of the mixture at a time, roll into balls.
Moisten hands occasionally. Roll balls in flour and flatten into rounds 5
cm (2 inches) in diameter. Shallow fry in hot oil for 45 minutes each
side. Patties will puff up. Turn carefully with spatula or tongs. Drain
on paper towels and serve immediately with fried potatoes and vegetables or
salad.

From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias
Sent to me by Bill wight@odc.net