Minced beef : 500 g
Medium grated onion : 1 pcs
Eggs : 1 pcs
chopped parsley : 3 tablespoons
Medium boiled potato : 1 pcs
Liquid oil : as needed
Unripe grape juice : 1/4 cup
Salt and pepper : as needed
Take onion juice and mix it with meat, parsley and eggs. Grate the potatoes and add to the meat and knead until smooth. Add salt and pepper. Take the egg-sized yeast and spread it by hand until it is about 2 cm thick. Arrange all the meat in this way. Heat the oil over a medium flame and fry the flakes in it (about 5 minutes on each side). Then take it out of the container and grease it with a paper towel. Once all the lentils are fried, return them to the pan and add the broth. Bake on a medium flame for 15 minutes with the lid closed. Then place in a bowl and serve with challah, cat or bread.
