For the butter
- Beer 3/4 can
- Ketchup 2 tablespoons
- All-purpose flour as much as needed
For the meatballs
- Mince meat 300 gr
- Egg 1 item
- Onion 1 big grated
- Stale bread 3 slices soaked and drained
- Parsley 1 small bowl finely chopped
- Vinegar 1 tablespoon
- Salt - pepper -cumin - oregano
- Mustard 1 teaspoon
- Olive oil 2 tablespoons
- Kataifi pastry 300 gr
- Sunflower oil for frying
In a deep bowl put the mince meat and the rest ingredients,knead thoroughly,shape in oblong meatballs,refrigerate them.
In a bowl pour the beer,add salt,ketchup and flour as much as needed.Stir until the mixture becomes like cake batter(not juicy).
Defrost the kataifi pastry and carefully roll it out.Spread a few strands on the kitchen counter,so as to cover a meatball,fold and wrap it.Do the same with all the meatballs and refrigerate them for 30 minutes.Heat the oil in frying pan,take the meatballs one by one in your palm and pour them over with the batter,fry on both sides until brown at medium heat(be careful not to burn them).Put them onto absorbing kitchen paper and serve warm.Served nicely with yoghurt.