| Ingredients: 500 g of minced calf meat
100 g of muton grease
1 coffee spoonful of salt
1 coffee spoonful of cumin
1 spoonful to coffe of red pepper
1 cup of minced parsley
1 cup of coriander
1 minced thin onion
100 g of butter
4 churned eggs
2 coffee spoonful of cinamon
1 kg of pastille
oil for frying
chilly sugar and cinamon in saucers
Directions:1. Mix the minced meat and grease with parsley, corriander, red pepper, cumin, onion and salt.
2. Cook the whole in butter, while crushing with a spoon to separate the grease, allow to simmer till the liquid is completely evaporated.
3. Add cinamon while mixing on a little fire, incorporate progressively the eggs(keep some to glue the briouates), mix and remove from fire.
4. Cut the leaves of pastille in two pieces, take 1/2 of one leaf in its length, bring down the sides to the center to have a rectangular border.
5. Put one soup spoonful of the mixture in one extrimity then fold up again or roll to form a triangle, rectangular or a cylinder, make sure to close the forcemeat. Glue the extremity with eggs, to serve the briouats, fry them in a very hot oil, remove them with a skimmer when they have a golden color, drain and put them on an absorbing paper.
6. They can be served hot, crown-shaped within a plate, with a saucer of chilly sugar and cinamon.
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