A very tasty recipe for meat zrazas with a special filling. I’ve been making these kinds of zrazy for many years now, and my family just loves them. I love that once I have all the ingredients ready, the oven does the rest.

COOKING METHOD

Take 2-3 slices of bread (about 150 grams) and pour 150 ml of cream or milk over them. Leave for the bread to absorb the liquid and soften.

Scroll 500 grams of meat through a meat grinder, together with it, twist 1-2 onions and soaked bread, without squeezing it.

Add 1 egg, half a teaspoon of salt and black pepper to taste to the resulting minced meat. Mix the mixture thoroughly until smooth.

Prepare the filling: boil 2-3 eggs, peel them and cut them into cubes. Cut 2 small pickled cucumbers into small cubes and mix with eggs. Add finely chopped green onions, add a little salt and pepper to the filling, then stir.

Take about 70 grams of minced meat and form it into a flat cake. Place one tablespoon of filling in the center and carefully pinch the edges to form a zraza.

Roll each one at a time in breadcrumbs. You can make your own breadcrumbs: cut the loaf into cubes, dry in the oven until golden brown and grind in a blender.

Heat a frying pan with vegetable oil and fry the zrazy on both sides until golden brown. Your goal is not to bring the zrazy to full readiness, but only to brown it.

Prepare a baking sheet, place zrazy on it, cover with foil and place in the oven preheated to 200 degrees for 30-35 minutes. Focus on your oven.

Remove the finished zrazy from the oven and serve. They turn out incredibly juicy, and the combination of pickled cucumbers and eggs gives them a unique taste.