Turkish Rissoles Recipe

• 1 pound Lamb (ground)
• 1 pound Beef (ground)
• 1 tsp Salt
• 1 tsp Black Pepper (ground)
• 1 tbsp Cumin (ground)
• 2 tsp Sweet Paprika (ground)
• 3 tbsp Tomato Paste
• 2 Onions (peeled and cut into chunks)
• 4 cloves Garlic (peeled)
• 1 tbsp Olive Oil
• ¼ bunch fresh Parsley (chopped)
• 3 tbsp All-Purpose Flour
• 2 small Eggs

• Combine lamb, beef, salt, black pepper, cumin, sweet paprika and tomato paste in a large bowl. Do not mix the contents, only set them aside.
• Mix onions and garlic in a blender.
• Process and add olive oil till the paste attains a paste-like texture.
• Add parsley and blend again for 5 seconds.
• Pour the onion paste to the meat mixture.
• Using your hands, knead the mixture.
• Sprinkle flour over the mixture.
• Add eggs to the mixture and knead to blend well.
• Allow the mixture to rest for 5 minutes. Knead again lightly.
• Place a small amount of the mixture on your palms. Close your fingers around the meat and pat to shape into a ball. Press henceforth to form a patty.
• Place the patty on a large plate.
• Repeat with the remaining meat mixture.
• Cover the plate with plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven broiler. Set the oven rack 3 inches away from the heat source.
• Place aluminum foil in a pan.
• Arrange the rissoles ½ inch apart.
• Broil the rissoles till they are deep golden brown in color on both sides. Turn the rissoles once in between broiling.