Friday, June 27, 2008


  1. Mix meat, kneed thoroughly and leave in a cool place to sit for several hours. Chop Onionoil, add Onion and cook slowly until it is soft and beginning to color. Peel garlicOnion and garlic to meat, season with salt and pepper. Work all into a meat mixture, leave for a short while in a cool place, then shape into smaller kjebapchinja. finely, heat and chop finely. Add
  2. Grill at first on very hot grill. Brush with oil while grilling.
  3. Serve with spring onions, tomatoes, small hot peppers.

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