• 500g trahana
• 200gr veal and pork mince (minced once)
• 250g feta cheese
• 3 eggs
• 200gr bulgur
• 150gr grated yellow cheese (semihard, edam, gouda)
• One tomato cut into cubes
• 1 dry onion
• Some dill
• Some fresh onion
• Salt – pepper - paprika
• Whole wheat flour for the batter
• Corn oil for frying

Start off by putting the bulgur in a deep bowl and covering in boiling water until it puffs up. Boil around 700ml of water for the trahana with a teaspoon of oil and a pinch of salt. After it’s started boiling, add in the trahana and stir. After about 2-3 minutes, remove from stove. The trahana must be thick. Pour it into a baking pan and let it cool down.

Next, sautée the dry onion well, together with the dill and the meat. Add the mixture into a large bowl together with the tomato and the boiled trahana. Lightly whip the eggs together with the cheeses, the salt and the pepper. Let it rest and absorb all liquids.

Start kneading all the ingredients together. If the mixture is soft and difficult to knead, add some more bulgur until it’s easier to work. Batter the balls in the flour and fry them, a few at a time. Add them into the bowl with the mixture. They don’t require too much frying.