500 gr lammfärs
75 g vitt bröd utan kanter
2 dl kött - eller grönsaksbuljong
1 ägg
1/2 - 1 tsk salt beroende på salthalten i buljongen.
1 tsk grovmald svartpeppar
1/2 dl färska hackade örtkryddor eller 1 1/2 msk torkade: timjan, basilika, oregano
30 - 50 g torkad inlagd tomat i olja
50 g färskost helst fårost
smör eller rapsolja till stekning
Lägg brödet att svälla i buljongen. Hacka tomaterna och skär osten i små kuber. Arbeta färsen i en bunke med salt och peppar. Tillsätt örtkryddor och ägg.
Blanda och rör sist ner bröd och buljongblandningen.
Stek ett prov. Om färsen verkar lös så tillsätt 1 - 2 tsk potatismjöl.
Rulla stora bullar. Peta in fårost och tomat i bullarna och forma dem.
Stek i rikligt med matfett i ganska hög tempratur till ytan har fått fin färg. Sänk värmen och efterstek bullarna.
Servera bullarna i runda pitabröd med skuren isbergsallad eller sätt dem på spett och servera på en bädd av ugnstekt skivad potatis och wokade grönsaker.
Spetten kan stekas direkt i ugnen vid 225 grader C. Vrid spetten ett par gånger under stekningen.
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Östgötamat ekonomisk förening
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585 76 Vreta Kloster
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