Saray Meatballs
Saray Meatballs is a traditional specialty of Thracian cuisine. Tender chicken meatballs prepared with rice and dried mint are served with a creamy lemon sauce and topped with a butter and red pepper dressing. Light, flavorful, and comforting, it is a unique regional delicacy.
Spices Used
Spices for this recipe
Ingredients
Recipe Steps
Preparation
Finely chop the chicken breast with a knife into small pieces suitable for meatballs. Do not mince it.
Grate the onion and add only the grated onion pulp (without excess liquid) to the chicken.
Add the rice, egg white, salt, and plenty of dried mint. Mix until you obtain a soft mixture that is too loose to shape by hand.
Spread about 2 cups of flour onto a large tray.
Scoop walnut-sized portions of the mixture and coat them thoroughly with flour.
Bring a large pot of water to a boil.
Carefully place the flour-coated meatballs into the boiling water.
Simmer over low heat until the rice is fully cooked.
Remove the meatballs gently with a slotted spoon.
Reserve the cooking liquid, as it will be used to prepare the sauce.
In a separate bowl, whisk together the flour, lemon juice, egg yolk, and a small amount of the cooking liquid until smooth.
Slowly pour this mixture into the simmering cooking broth while stirring continuously.
The sauce should be slightly thinner than boza in consistency.
Divide the meatballs among serving plates and generously cover them with the hot sauce.
Melt the butter, then stir in the red pepper paste and red pepper flakes for a few minutes.
Drizzle the butter sauce over the meatballs and serve immediately while hot.
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