Ingredients
500 pounds of fresh pumpkin
4 ounces [100 g] of ground bread
40 pounds [60 g] brown cheese
50 litres of minced placid cheese
1 eggs
Thin Maydanous
Olive Oil
Salt
Preparation: Cut the pumpkin into the cubes, spray it with some oil and salt, and ripen it in the oven in 200 °C for 2550 minutes until it is tamed. Press it in the form of a cigar and let it cool off. Add egg, parmani, and ground bread, then mix them until a mass is made easy. Take some of the mass, put a cube of cheese in the middle, and form round meatballs. Mix the grounded bread for parsley, pass the meatballs on it, and put it in the air flake without overlapping, writes liveing.al.
Swivel them with a little oil and pichin at 190 °C in about 18 minutes, returning them five minutes before the end until they get gold. Let them rest two or three minutes before serving.
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