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Teteriny

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Teteriny

The name of the author, as, indeed, and a dish. The meatballs without the sauce and in the form of sausages, kofta or kebab, but with rice, and if you want, think of it as a hot roll... looks good on the plate, meat with side dish at the same time shape, budget, hearty, delicious, and simple, and liked the dish even a small gourmet. When serving with vegetables, greens and pickled onion sauce was not required, unless you want to. Help yourself! PS I do Not like to write about substitutions, but in this particular case, the meat is Turkey or chicken would fit perfectly.


Cooking time- Number of servings4

Ingredients for Teteriny




Step-by-step instruction of cooking Teteriny


Step 1

Crank meat in a meat grinder with a fine mesh 1 time.


Step 2

Add seasoning, salt, cognac, coriander, and black pepper. I added another small pinch of sugar. Knead the minced meat and put into the refrigerator, it is better for at least a day. I have the meat marinated for 3 days and get matchless fragrant.


Step 3

Boil the rice "amber" TM Mistral according to the instructions on the package. Let the rice completely cool. Long-grain rice "amber" from TM Mistral completely satisfied me in all respects - taste, quality and price.


Step 4

Add the rice to the mince and knead well.


Step 5

From a given amount of meat I got 6 tefellin. I cook 4 at once and 2 the next day. Spread a portion of stuffing on the rug for the formation of the land, covered with cling film, I just laid on the Mat package.


Step 6

Form a roll.


Step 7

Put warm up the oven to 210°. Coat a baking sheet with vegetable oil, I used coconut oil. Put the rolls on a baking sheet. With a knife gently push the rolls every 2-3 cm. Top to lubricate teteriny oil, I used coconut.


Step 8

Teteriny bake in preheated oven until done, about 20-25 minutes. I still browned the first batch of upper grill, the second is not Romanelli, ate the same fast.


Step 9

Serve with salad, greens, pickled onions or your favorite sauce. Sprinkle the dish with the sumac. Bon appetit!