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Yugoslav Fashir (breaded meat patties)

1 pound ground pork or a combination of ground beef and ground pork
1/2 to 3/4 cup of dry bread crumbs
1 tablespoon dried parsley or oregano
1 tablespoon paprika
salt and pepper
1 tablespoon caraway seed
1 to 2 eggs

Preheat oven to 350F.

Place ground meat in large mixing bowl. To this bowl add bread
crumbs, parsley, paprika, salt, pepper, caraway seed and eggs.

Mix well and shape into hamburger sized patties. In a small, separate
bowl, beat one egg lightly. Dip each meat patty into egg, then dip
into separate pile of breadcrumbs, coating both sides. Lightly fry
each patty in oil/lard (both sides) then transfer to a large greased
baking dish. Place in oven, covered, for approximately an hour
and a half.

A lot of ethnic recipes such as this one do not require that you
follow the exact measurements. If you wish to add or subtract some
of the spices or their measurements, feel free to do so (although
I think the paprika is rather necessary). It is the idea of breading
the patties, frying them and baking in a slow oven that gives them
that special taste.

Fashir is most commonly served with a side dish of rice, bread,
and home preserved (canned) peaches.


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