- ram's stuffing - 450 Grams
- Feta - 225 Grams
- Garlic - 2 Teeth
- Green onions - 6 pieces
- Shrimp - 85 Grams
- Cedar kernels - 25 Grams
- Rosemary - 1 Art. a spoon
- Breadcrumbs - 55 Grams
- Sunflower oil - 1 st. a spoon
- Salt and Pepper - - To taste
1. Fet to crumble. Garlic crush in garlic. Chop the onion finely. Grain of pine nuts fry. Rosemary finely chopped. Put all the ingredients, except rosemary, in a large bowl, mix well, breaking all the large lumps of mutton mince that you will come across. Then add rosemary, salt and pepper in a bowl with mutton mince. 2. To give minced meat the form of cutlets, cover and allow to cool in the refrigerator for at least 30 minutes. 3. On the warmed-up brazier arrange slightly oiled cutlets and cook on hot coals for 4 minutes, without turning over. Turn over the cutlets, grease again with sunflower oil and cook for another 4 minutes or until the cutlets are ready. 4. Serve immediately. On request, you can serve cutlets in a burger bun, seasoned with ketchup and mustard or with a salad.
Servings: 8