What is the difference between our patties and Persian, I cook Persian much more often

There is one amazing oriental meat dish. It's called the Persian Cutlets. And yes, these cutlets are different from ours. And in terms of technology, and some components. These are juicy chicken patties They are in great demand in Turkey, Iraq and Iran. But nothing prevents us from cooking them at home and comparing them to our local cuisine.



In general, originally these cutlets were made because of the disposal of residues of meat, greens, bread and other products. And they were called in local jargon by the word "Kufta". Not to be confused with the French "cottage". Although due to the huge mix of Oriental and French culture in its time, it is very difficult to understand all this. Well, we're just going to fry oriental patties.

Juicy chicken meatballs Ingredients

• 500g chicken ground
• middle-carrot
• egg
• bulb
• 0.25 tsp spicy red pepper
• 1 tsp curing
• 0.5 tsp turmeric
• 0.5 bundle of crushed cilantro
• 3 tbsp chickpea or hummus grain flour
• salt and black pepper to taste
• 100g breadcrumbs
• vegetable-oil
• 0.25 tsp turmeric

Preparation

1. The greens need to be ground. Canonically, of course, in mortar. But you can use a blender. Sod the carrot on a small grater, and the bulb on the medium, you can even cut it finely with a knife. Mix the onions with the greens and mince, add the carrots. Now the most important thing is to do everything quickly, as the grated onions quickly begin to bitteren.
   
   
   
2. In the mince, we add pepper, egg, flour. Salt and pepper. You need to mix the mince well so that thin protein fibers appear. They combine all the ingredients together. They will, so to speak. Now the meat mass should be put in the refrigerator for half an hour. The meat will rest there.
   
   
   
3. Warm up the pan and add vegetable oil. You can throw turmeric in there. The meat mixture was divided into balls, which were then added - like cheesecakes. Persian cutlets, unlike ours, are not distinguished by special pomp.
   
   
   
4. Now roll them in breadcrumbs and do not forget to prick the middle of each cutlet with your finger. This is done so that heat evenly penetrates the entire area of the product. You can't make the middle juicier than the rest. Don't forget to flip the patties. The fire should be slightly above average.
   
   
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Place the finished cutlets on a plate filled with pita. So the bread will be juicier, and excess fat will flow from the cutlet. It would also be nice to add cut fresh vegetables. For taste and light crunch. Fine slices of young radish are perfect. Oriental sauce will not be superfluous either.



It is still believed that these cutlets were invented to feed a large family at once and not to worry too much about insufficient meat. Naturally, even pieces of lamb can be taken for the basis. The main thing is that in no way in the cutlets did not get pork. For Muslims, it is known as haram.