Kotlet-e Morgh



Ingredients: (6 servings)


one whole medium chicken
ground skinned almonds, one cup (optional)
milk, one cup
butter, 50 grams
medium eggs, 3-4
medium onions, 2-3
chopped parsley, 2-3 spoons
bread crumbs, one cup
flour, 1/2 cup
cooking oil
Salt
Black pepper


Directions:


Skin and chop onions. Clean and wash chicken. Add a glass of
water, salt, and onions. Cook over medium heat for about 20-30
minutes, adding water by small amounts if necessary. There
should be about 1/2 cup of water left when chicken is cooked.
Add that water to milk. Add melted butter, salt, pepper,
almonds, parsley, and bread crumbs, and mix well.


Remove chicken bones and grind the meat in a meat-grinder.
Add the mix and again mix well. Remove balls about 4-5 cm
in diameter from the mix. Spread some flour on a clean,
flat surface. Shape each ball into an ellipse with a
thickness of 2 cm on that surface.


Break the eggs open into a bowl, add salt, and mix well.
Heat up cooking oil in a pan. Soak kotlets in the egg mix,
and fry on both sides until golden. Can be served with potatoes
and parsley.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk