Iranian meatballs

Ingredients for 2 servings:

• 400 g minced beef
• 4 waxy potatoes
• 3 onions
• 5 cloves garlic
• 1 handful of parsley
• 1 tbsp, heaped turmeric powder
• 1 tbsp pomegranate syrup
• 1 m.-sized egg(s)
• 1 cup breadcrumbs
• 1 tsp, leveled salt
• 1 pinch of pepper
• 1 tsp cumin
• e.g. fat for frying
• 4 pita bread(s)
• 2 tbsp, heaped Ajvar
• 5 large pickled gherkins with dill
• 1 handful of parsley
• 1 handful of mint
• 1 handful of celery leaves
• 1 handful of radish leaves
• 8 radishes
• 3 tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

in pita bread as a sandwich

For the meatballs, put the onions, garlic, and parsley in a blender, puree everything until finely chopped, and then add it to a bowl with the ground meat. Grate the raw potatoes on the coarse side of a grater (please really grate, do not puree). Add the potato mixture to the ground meat. Add the egg, season with salt and pepper, and add the turmeric. Add the pomegranate syrup to the mixture. Mix everything well and gradually add the breadcrumbs (please use breadcrumbs or breadcrumbs, not soaked bread rolls, as they have no place there) until a smooth mixture forms. Heat enough fat in a pan. With wet hands, form the meat mixture into meatballs (don’t be surprised, the potatoes will make the mixture soft). Slide the formed meatballs into the hot fat and fry until browned on both sides. Remove from the pan and let drain. For the sandwiches, toast the pita bread in the toaster, then open it and spread it with ajvar. Clean the tomatoes, salted dill cucumbers, and radishes, slice them thinly, and arrange them evenly on the pita bread. Then add the meatballs and finally the herbs and leaves.