133 - 4 порции
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.
Ingredients for Teteriny
- Meat - 1100 g
- Figure - 160 ml
- Adjika - 100 g
- Cognac - 2 tbsp
- Coriander - 1 tsp.
- Salt - 1 tbsp
- Black pepper - 1 depot.
- Sumy - to taste
- Vegetable oil
Step by step instruction of cooking Teteriny
Crank meat in a meat grinder with a fine mesh 1 time.
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.
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.
Add the rice to the mince and knead well.
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.
Form a roll.
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.
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.
Serve with salad, greens, pickled onions or your favorite sauce. Sprinkle the dish with the sumac. Bon appetit!