Here is another recipe from the book Melceü’t-Tabbahin. Meatballs with parsley. You may already know how to cook meatballs with parsley, but this one is Ottoman style. Not only is it prepared differently, but its taste is also different than regular meatballs.
Meatballs with Parsley – Ottoman Style
- 0.5 kg minced meat
- 2 large onions
- 3 tablespoons clarified butter or 4 tbs regular butter
- Half a bunch of parsley
- ½ cup vinegar
- ½ cup water
- 2 teaspoons ground black pepper
- 1.5 teaspoons salt
Knead the mined meat with salt and ground black pepper.
Shape into round, flat patties, about two inch in diameter.
Fry the meatballs in butter.
Dice the onions and fry them in the same pan with the same remaining butter.
Just before taking the onions off the heat add in the finely chopped parsley and toss around a few times.
Take the onions and parsley and lay them in a wide saucepan.
Neatly place the meatballs on top.
Add the vinegar and water.
Cover and cook on very low heat about 1 – 1.5 hours.
Serve and enjoy.
Notes on Meatballs with Parsley
- I preferred to dice the onions large. Otherwise they melt away, and I like to have them keep their form and substance.
- Be careful with different types of vinegar. Adjust the amount according to your taste and the strength of the vinegar. I prefer using sharp and acidic ones.
- I strained the onions and parsley after I fried them in the pan to keep the dish low on butter, thus making it lighter.