Parjoale
- 400 GRAM MINCED BEEF
- 200 GRAM MINCED PORK
- 1 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 1 POTATO, peeled and grated
- 1 RED PEPPER, chopped
- 1 EGG
- 2 TBSP FLOUR
- 4 TBSP BREADCRUMBS
- HANDFUL DILL, chopped
- 600 GRAM PORK FILLET, sliced
- 2 KOHLRABIES, in thin slices
- 1 CLOVE GARLIC, chopped
- 1 CUP CREAM
- 250 GRAM MUSHROOMS, sliced
- 2 TBSP BUTTER
- 1 TBSP BRANDY
- 1 TBSP SOY SAUCE
Mix the minced beef and pork with the onion, the garlic, the red pepper, the potato, the dill and pepper and salt to taste and shape this into 4 patties. Roll them through first through flour, then through beaten egg and finally through the breadcrumbs. Fry them approximately 8 minutes per side in hot olive oil.
Parjoale is the Romanian word for "burger" but I found it more of a "meatball".
26 June is Flag Day in Romania. A similar flag was first used by the revolutionaries in 1848. In 1866 it was confirmed by the Constitution. Click on culinary calendar for more links between cooking and celebration.
Mix the cream with the garlic and pepper and salt to taste; distribute the kohlrabi slices on the bottom of a greased oven tray and pour the cream on top; bake for 30 minutes on 170 degrees Celsius. In the meantime, stir fry the mushrooms 5 minutes in the butter; add the pork and stir fry 5 minutes more. Add the brandy and the soy sauce, bring this to the boil and simmer for 15 minutes. Arrange the pork and the kohlrabi nicely on plates.
