A delicacy from traditional cuisine, which we meet on clear Mondays, on an empty stomach, but also as an accompaniment to ouzo and wine, with various seafood and appetizers.
- 100 gr white taramas
- 4-5 fresh onions, finely chopped
- Or chopped dill
- Or chopped mint
- 1 chopped onion
- 2-3 slices of stale bread
- 1k.s. baking powder
- Pepper, flour, olive oil for frying
- Lightly sauté the onions in a pan, then the dill and mint.
- Add the bread to a bowl (after soaking it in water and draining it well)
- Add the tarama and knead.
- Put it in the fridge for an hour to tighten and homogenize the ingredients and flavors.
- We shape small balls and press them lightly from above.
- Flour the meatballs (shaking them from one hand to the other) to remove a lot of flour.
- Fry our meatballs in hot oil. Add a little at a time so that the temperature of the oil does not drop.
- Place them on absorbent paper and serve hot.