Yield: 10 servings
|½ pounds||Ground beef|
|½ pounds||Ground lamb|
|½ pounds||Herring, fresh, cubed,|
|Skinned & boned|
|½ cup||Plain Yogurt|
|4 eaches||Eggs, seperated|
|1 each||Garlic clove minced|
|1 each||Onion lg. chopped|
|4 eaches||Potatos peeled & boiled|
|½ teaspoon||Black pepper|
|2 tablespoons||Goat cheese <Feta> crumbled|
|3 tablespoons||Bread crumbs|
|4 tablespoons||Carrots shredded|
Put 1 qt of milk into a bowl and soak the herring in it 8-12 hours.
Pat dry being sure to remove any and all bones. Fry the onions & garlic in 2 T of butter until golden. Pan fry the ground meats and place into a food processor. Add the onion, garlic herring, & potatos. Chop until a smooth mixture is achieved. Stir in the yogurt and the egg yolks. Add the spices. Preheat the oven to 400 degrees F.
& butter a large baking dish. Add the shredded carrots at this point.
Beat the egg whites until the are fairly stiff but not dry and then add to the mixture. Turn the mixture into the buttered baking dish.
Sprinkle with the bread crumbs and goat <Feta> cheese, dot with remaining butter, & then bake for 45 minutes. Serve hot. Origin: Larissa Shelkevskaya, Kiev, Ukraine, circa 1995 Submitted By DON HOUSTON On 07-02-95