Banitsi with lamb and mint

Ingredients
1 kg of the fine sheet (2 packages)
500 g lamb (shoulder or neck)
2 bunches fresh garlic
2 bunches of spring onions
1 bunch mint
1 bunch parsley
1 pm .ch. red wine
4 eggs
salt
pepper
pepper
Method
The meat is boned with a sharp knife, remove the thick skins and stems. Chop finely as possible with a cleaver. Add salt, pepper and stir. Boil the wine is to leave 1/2 of its original volume. Maha from heat and allow to cool for 5 minutes. After cooling the wine is added to the meat and mixed, and then allowed to stand for 30 minutes. In a well-heated frying pan with a little oil fry the meat until browned and liquid has evaporated. In a pan add chopped onion, garlic and parsley stems. Once greenness tender remove from fire. Add chopped parsley and mint. In cold already mixture add 3 eggs and a nice mix. Take two sheets of sheet and coated with a brush dipped in sunflower oil, put it on stuffing and rolls as dolma. The banitsi arrange in a greased baking pan and bake in a moderate oven 150 ° C. Before consumption allowed to cool well.
Containers:
Difficulty
Average
Tested
0 users
Author
hellish
16 Jan 2009