John Myers
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Syrian Meatballs with Barley Mix and Mushroom Sauce.
The perfect syrian meatballs with barley mix and mushroom sauce. recipe with a picture and simple step-by-step instructions.
meatballs
- 250 g Ground beef
- 2 Pc. Chopped onions
- 1 Pc. Egg
- 1 teaspoon Mustard
- 1 tablespoon Dried mint
- 1 tablespoon Finely chopped parsley
- 1 teaspoon Ground cinnamon
- 0,5 teaspoon Curry
- 0,5 Pc. Bun old
- 1,5 tablespoon Breadcrumbs
roll :
- Sesame black
- Sunflower seeds
Mushroom sauce
- 10 g Dried mushrooms
- Water
- 40 g Streaky bacon
- 1 Pc. Onion
- 1 25 ML glass Vegetable stock
- 2 tablespoon Diced carrots
Garnish :
- 0,75 Cup Barley pearl barley
- 2 tablespoon Diced carrots
- 4 Pc. French beans green fresh
- Salt and pepper
- Freshly grated nutmeg
- Water
- Flour
- Mix ground beef with onion, egg, spices + herbs (cut).
- Soak the rolls, press them out and add them.
- Roll the balls, add light or black sesame seeds or sunflower seeds.
- Fry in vegetable fat.
Sauce :
- Mushrooms (mushrooms, dried boletus) soak in cold water. 2 hours. but there are also fresh ones.
- Peel the carrot, cut into strips, then into very small cubes. I make a whole carrot, pack the rest in Tupperware.
- Dice bacon and onion. Fund is stock.
- Fry the bacon, add the onion and carrots, then the mushrooms with water.
- Deglaze with a little dry wine + a little stock, season. Cook and bind something.
Pearl barley:
- Cook with carrots and very finely chopped beans in water for about 15-20 minutes, then season.
- I now have Syrian mint in the garden, received from Syrians.
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