Mince the meat twice. After washing and peeling the
tomatoes, remove the seeds and mince. Grate the onions.
Wash and chop the parsley.
ground meat in a bowl. Add the onions, tomatoes, three
quarters of parsley, olive oil, red papper, black
pepper and salt. Knead for an half an hour blending
well. Make into sausage shaped meatballs and skewer.
skewers 5 cm. above moderate coal fire, and grill
until they are golden brown. Meanwhile melt 100 grams
butter. Cut the pides into quarters, and coat with
melted butter before toasting on a grill. When the
pides are toasted, place on plates, dice and pour
hot broth on top. Place the meatballs on pides fter
the meat broth has been absorbed. Top with chopped
parsley and serve hot.