dumplings in lemon sauce

Ingredients for 4 servings:

• 500 g minced beef
• 80 g rice (long grain rice)
• 2 m.-sized onion(s)
• 1 bunch parsley, flat
• 2 eggs
• Salt and pepper, black from the mill
• 1 pinch allspice, ground
• 2 tbsp flour
• 30 g butter
• 1 lemon(s), juice
• 1 pinch of paprika powder, hot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Terbiyeli Kofte

Place the minced meat in a bowl. Rinse the rice in a sieve and drain. Peel the onions and dice very finely. Wash the parsley, shake dry, and chop the leaves. Mix the rice, one egg, half of the onions, and half of the parsley into the minced meat. Season with salt, pepper, and allspice and knead everything thoroughly. With moistened hands, form 1 teaspoon of meatballs each into dumplings. Sift the flour into a bowl and roll the dumplings in it until they are all coated with a thin layer of flour, shaking off any excess flour. Bring 1 1/4 liters of water to a boil in a saucepan with the remaining diced onion, a little salt, and the butter. Carefully add the dumplings, cover, and simmer over low heat for about 30 minutes until cooked through. Remove the pan from the heat. Whisk the second egg with lemon juice in a bowl and stir it into the broth in the pot. Heat gently until the sauce thickens slightly, but do not allow it to boil, or it will curdle. Add the remaining parsley to the sauce and season with salt and pepper. Sprinkle paprika over the surface. Serve with bread.