- 500 gram cubed beef (coarsely chopped, low -fat)
- 5 water glass this
- one water glass boiled chickpea
- 2 water glass rice (Kept in water the night before)
- 250 gram Ground beef (low fat)
- one tea spoon salt
- 1/2 tea spoon dust black pepper
- 4 water glass strained yogurt
For the above:
- one tea cup liquid oil
- one tablespoon dry mint
- 1 tablespoon of red chili peppers
Put the chopped low -fat meat in the pot and add 5 glasses of water on it and cook until the meat is soft.
Continue cooking by adding the chickpeas you have already boiled.
Pass the rice, which you kept in water the night before and then drop it through the kitchen processor for 10-15 seconds.
Take the rice you pass through the robot and the beef ground beef in a large bowl.
Start kneading by adding black pepper and salt.
After obtaining a soft and homogeneous mixture, start shaping your meatballs by breaking chickpeas -sized pieces. Make meatballs of round and small sizes as much as possible.
Leave the meatballs in the boiling meat and chickpeas in the saucepan and cook for at least 15 minutes so that the lid of the pot remains open.
In order not to cut the yogurt, try to equalize their heat by slowly adding the broth in the saucepan. So you get a thick nesting without a sharp heat change.
Add the strained yogurt to the saucepan by stirring quickly but quickly. Boil a stone over low heat. Cook the oil and red flake pepper in the same pan. While serving, add the sauce and mint. Enjoy your meal.