This dish is popular in many countries. For example, kyufta can be tasted in Turkey, Armenia and it is also popular in Azerbaijan.
From Turkic kyufta are meatballs or meatballs.
It is prepared from various meats, mainly lamb. But it also happens from poultry, and even a fish version. Kufta almost always languishes in liquid tomato sauce, like a broth, or vice versa in a rather thick gravy.
Today we are preparing just such a kyufta.
Ingredients:
- 1 kg fish fillet (white fish - does not matter sea or river)
- 3 tooth. garlic
- cilantro and parsley greens (3 tbsp. l.)
- 5 tbsp. l. vegetable oil
- 2 tomatoes
- green bell pepper
- 2 tbsp. l. tomato paste
- ground black and white pepper
- salt
- 2 glasses of water
- 1 sec. l. lemon juice
- 2 medium onions
- 5 fresh champignons
- ground cinnamon, cumin, chili
How to cook:
1. Prepare any fish fillet without skin or bones. Wash, dry, sprinkle with lemon juice. Leave on for 20 minutes.
2. Pass the fish through a meat grinder with one onion and herbs. Knead the minced meat, season with black pepper, salt. Beat into a bowl for a better consistency.
3. Form small balls with wet hands.
4. Heat half the vegetable oil in a frying pan and fry the golden-crust fish meatballs in it on both sides and transfer to a saucepan or small cauldron.
5. Chop the second onion, tomatoes, peeled green peppers, garlic and mushrooms. The latter is an optional ingredient, since the sauce is usually prepared only from vegetables.
6. Pour the second part of the oil into the frying pan in which the fish meatballs were fried. Warm up.
7. Fry the prepared vegetables and mushrooms in oil for 5-7 minutes, salt and season with spices. Dilute tomato paste with water and pour over the contents of a frying pan. Add salt to taste and simmer for another 10 minutes.
8. Pour fish balls with vegetable sauce, put on low heat and heat for exactly 5 minutes without boiling.
Ready! You can serve right away.
Bon Appetit!
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