Sout makale or meatballs in floursauce (Florina)

For 6-8 people
PREPARATION: 30'
FRYING: 30'
COST: € 2.30 per portion

RECIPIE by Dimitris Skarmoutsos

 Ingredients: 750gr minced beef 3 slices of stale bread, only the crumps, soaked and rigged 1 egg 2 cloves of garlic, chopped 2 tablespoons of vinegar 2-3 tablespoons olive oil 1 1/2 teaspoon of cumin 1 1/2 teaspoon of oregano 1 teaspoon of grated spice salt and pepper flour for the batter olive oil for the frying For the makale: 15 tablespoons of olive oil 8 tablespoons of flour 4 cloves of garlic 5-6 glasses of water or vegetable broth, homemade or biological cube, cold 7 tablespoons of vinegar Aridea's smoked pepper (for the serving) How to do: In a large bowl we mash together the minced meat, the crumb of the bread, the egg, the garlic, the vinegar, the olive oil, the cumin, the oregano, the salt, the pepper and the spice. After the homogenizing of the mixture, we make out the meatballs, we flouring and fry them in a lot of olive oil, first in high temprature for approximately 1 minute and then in medium temprature for about 3-4 minutes, in order not to be burned on the outside and row in the senter. We tramsfer them in a big plate on an absorbant paper. Makale: In a large pan we heart on the olive oil in medium temprature, we roast the flour with the garlic and we stirring constantly with a wooden spoon. When the flour get brown and smell great, we put in the cold water (or the vegetable broth) and we stirring the mixture constantly. When it starts to boil, we put in the vinegar and stirring. We put the meatballs in the mixture just for a while. Serving: We mix the Aridea's smoked pepper with a bit olive oil and then, with this blindingly red mixture we decorate our plate by creating reels.