Urfa-Kololik
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Chicken Egg ½ piece
- Buckwheat Groats 0 oz
- Butter 0 oz
- Lemon 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Pass the meat from the hind leg of the lamb through a meat grinder twice, and make broth from the bones.
Step 2
Thoroughly mix the prepared meat with fine wheat groats, add eggs, salt, pepper, and form small balls.
Step 3
Make indentations in the balls, place pieces of chilled butter inside, and reshape them into round forms.
Step 4
Drop the prepared balls into hot strained broth and cook until they float to the surface.
Step 5
Serve Urfa-Kololik sprinkled with parsley.
Step 6
Serve lemon, sliced, separately.
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