Bosanske cufte (Bosnian meatballs)

Ingredients for Bosanske cufte (Bosnian meatballs)

Instructions for Bosanske cufte (Bosnian meatballs)

To prepare the Bosanske cufte (Bosnian meatballs) recipe, please follow these instructions:

The meat, flour and 1 egg mix and add salt to taste and shaped for including small balls. A baking pan greased and sprinkled with flour into the fat and dough balls are added on. FRY in three quarters in the oven at low heat. The remaining 4 egg touched off with yogurt or junket and comings and poured over the meatballs, and cooking continues even a quarter of an hour. The meatballs are served warm from the Pan, but they taste also perfectly cold.

Tips:
The word cufte is of Arabic origin and means "chopped", "ituskåret", and you use also minced meat to this right. Cufte prepared in different ways in the different regions of Yugoslavia, but this recipe is from Bosnia and Herzegovina. In addition, the Court derived from the Orient and included in the other Balkan countries kitchen. The cooked with various ingredients in Turkey, the Arab world and in Iran, the last place with bla. Turmeric, saffron, currants, walnut and Spice sumac, which may not be available in Denmark.