Cyprus cereal cakes
Couscous 500 g
1 tablespoon salt
Ground black pepper to taste
Ground paprika to taste
Olive oil 2 tablespoons
Minced mutton 500 g
Onion 1 piece
Pine nut 1.5 tablespoons
Raisins 1.5 tablespoons
Vegetable oil 2 liters
1 bunch of parsley
1. In a large bowl (cereals will increase by 2 times) cous cous pour 500 ml of water. Season with salt and pepper and add the paprika, stir and cover with foil tightly. Give infusions for 40 minutes.
2. Meanwhile, heat oil in a frying pan with a thick bottom and add a pinch of salt. Fry the beef, breaking up large pieces. Season with salt and pepper, and when all the moisture evaporates, and the stuffing evenly browned, add the chopped onion. Reduce heat and cook, stirring constantly, for 10-15 minutes, until the onion is soft and translucent.
3. Lightly fry the pine nuts in a frying pan. Soak the raisins for 20 minutes in hot water. Finely chop the parsley. Add nuts, raisins and herbs to the stuffing. As the mix, add spices if necessary, and remove from heat.
4. When the cous cous has increased in volume and become malleable, his hands knead the dough until it is smooth and sticky. If necessary, add hot water to achieve desired consistency.
5. Dip hands in water, roll out “test” ball gently with your finger to make it groove and slowly stretch the ball on the likeness of the Kiev cutlets with pointed ends and a recess inside. If “TEST” is falling apart in your hands is to add a little more water to the couscous Kusu. Teaspoon minced invest in deepening and, once again soaking your hands, close your jacket.
6. In a deep pan heat the oil to 180 degrees. If the oil is too hot, the shell will burn quickly and beef and warms. Fry jacket for 5-7 minutes to a beautiful golden color. Dry with a paper towel and serve with a slice of lemon.