Cizburgăr ˈtʃizˌbɜr·ɡər

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The 1st of May was a quiet day. April 30th was, however, less quiet. It involved general cleaning, which is painful, especially to me, as I’m not allowed to do much because “you’re not doing it right” or something like that. What do you think I did to fill my time and drown my sorrow? A few cheeseburgers with a twist, which is why I called them “cizburgări”, to avoid offending the original ones. So:
In a mortar, I crushed some pepper+cumin+anise+a handful of roasted peanuts.
I added some parsley, mint and basil leaves. I also crushed thyme.

Then I turned three cloves of garlic into a paste.

I added a handful of slightly salty, dry sheep milk cheese. Also some paprika. I kept on crushing.

I diced a green onion. Finer than what you see in the photo.

I mixed the above mentioned paste with the onion, a cup of beer, a tablespoon of bread-crumbs and 600 grams of minced meat (pork and beef).

I shaped a few meatballs which I wrapped in wax paper and then I put them in the fridge for 4 hours, making sure the composition is tied and the flavors mix well.

I got some raw vegetables (green onion, salad, tomatoes, radishes).

I made a sauce from skimmed yogurt, fresh mint and a bit of salt. Also, I added two drops of olive oil.

When the four hours were up, I put the meatballs on the grill.

Five minutes on one side, five minutes on the other.

For the last three minutes, I put a slice of cheese over each meatball.

I jammed the raw vegetables next to the meatballs and the slices of toast. I splashed everything with yogurt sauce.

Those were some successful cizburgări.

Well, this is what our 1st of May looked like.

Stay healthy.

 

Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc

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