Recipe - Meatballs With Egg And Lemon Sauce

250 Gr ground meat
3/16 Glass rice
1 tablespoon Margarine
1 bn Parsley
2 One half Glasses water
One half tablespoon Black pepper
2 tablespoon Salt
1 lg Onion
Sauce:
2 Egg yolks or 1 egg
1/3 Glass of water
1 Lemon (the juice)

PREPARATION: Grate the onion. Boil rice in 3 glasses of water and drain.
Chop the parsley.

Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat
and knead for 3 minutes. Moisten hands and form walnut sized balls of the
meat, put them in a pan containing chopped parsley leaves and shake gently
to coat meatballs with parsley. Add 2 One half glasses of water, the margarine
and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30
minutes. When the meatballs are cooked, put the egg yolks or the egg, the
lemon juice and water for the sauce into a bowl and beat gently. Add the
sauce to the pan, stir a couple of times to blend and serve.

korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/