Beylek

Put the chicken meat through a meat grinder. Add white bread that has been soaked beforehand (or matzah). Put the ground meat through the grinder again together with two small onions and a bread roll. Add 3 eggs to the resulting mixture. Season with salt and pepper to taste. The meat mixture is ready.

Place a pot of water on the stove, slice the remaining onion into rings and the carrots into rounds, and add them to the pot along with peppercorns. Use a tablespoon to drop portions of the meat mixture into the boiling water (it is recommended to dip the spoon into the boiling water so that the mixture slides gently off the spoon on its own). Do not deliberately shape the mixture with the spoon; simply scoop it up. Once the meatballs have cooked for a little while, add potatoes cut into large pieces and season with salt. You can tell when it is done by tasting it.

Fresh herbs can be added at the end of cooking or when serving. Once cold, the dish is not reheated.

Beylek is a main course rather than a soup, so it should contain plenty of meatballs. The balls of ground meat (that is, the meatballs) are formed with a tablespoon, so they should not be small. Their shape does not matter (however they turn out when formed with the spoon is fine). Beylek should be thick.