Preparation :
Mince the meat twice. After
washing and peeling the tomatoes, remove the seeds and mince. Grate the onions.
Wash and chop the parsley.
Place
ground meat in a bowl. Add the onions, tomatoes, three quarters of parsley,
olive oil, red papper, black pepper and salt. Knead for an half an hour blending
well. Make into sausage shaped meatballs and skewer. Place skewers 5
cm. above moderate coal fire, and grill until they are golden brown. Meanwhile
melt 100 grams butter. Cut the pides into quarters, and coat with melted butter
before toasting on a grill. When the pides are toasted, place on plates, dice
and pour hot broth on top. Place the meatballs on pides fter the meat broth has
been absorbed. Top with chopped parsley and serve hot.
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