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The teriyaki meatballs, like the chicken skewers, are now known throughout Southeast Asia. They are usually put on skewers and eaten as finger food. In my recipe I decided to eat this with a knife and fork without sticky fingers.
To get this out of the way, this is my recipe and it can only be used as an idea for an Asian recipe and therefore has absolutely nothing to do with any "but the original says that you...". I like to repeat...
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This is a shortened version of the Greek platter with only minced meat. These usually consist of different types of meat as steak and skewer. There are also soudzoukakia (meat rolls) and bifteki (meatballs) made from minced meat. I only know the bifteki shown here filled with sheep's cheese from stories. They were not known in Northern Greece, where I went on vacation several times.
I am expressly writing here about sheep's cheese,...
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As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home garden. If you were lucky, there were also particularly large specimens like the beef tomato, which are good for stuffing. As with the stuffed peppers, you can mix a normal meatball mixture with soaked rolls or, instead of rolls, pre-cooked rice with the minced meat.
Cooking is a bit difficult, as...
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We still had ground beef in the freezer, which doesn't get any better if it's stored too long. But it didn't have to be the usual combination of meatballs, vegetables and mashed potatoes. So I came up with the idea of combining meatballs with a shashlik sauce and rice.
On many recipe sites on the Internet, the misconception is circulated that a shashlik sauce has to be bought because you supposedly can't make it yourself. This is...
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Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...
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The dish comes from Adana, a city in southern Turkey. It is supposedly the only Turkish spicy kabob. It is made from minced meat and usually produced in larger portions and then grilled on a sword. At the table, then you pull ceremonially the sword out of his flesh scabbard.
It’s served with grilled vegetables and flatbread. Also yogurt with garlic or Cacik will fit and for me in particular, a Turkish rice with a brown garlic...
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Meatballs in tomato sauce are known around the Mediterranean. In Mediterranean France, I can not name a specific dish now, but I'm sure there is a recipe as well. The farther east you go in the Mediterranean, the more it becomes a small pork sausage such as Cevapcici (Croatia/Serbia), Soudzoukakia (Greece) or woman's thigs (Turkey). How that is handled in North Africa, I can not say. In any case, balls are the preferred form in Italy...
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