# Mix the
bread slices with grated
onion, until the
bread slices loses their shape.
# Add salt, black
pepper and ground meat on it. After kneading the mixture for 5 more minutes, add finely sliced parsley into the mixture and knead it for a while more.
# Refrigerate the mixture on the lowest layer of the fridge for half an hour at least. Meanwhile, do the remaining processes.
# Peel the
potatoes and slice them as French fries. Remove the seeds of the
peppers and slit them into 2 pieces. Cut the
tomatoes into 4 pieces also. Put sunflower oil into a skillet and make it hot. Then, add the
potato,
pepper and
tomato into the oil respectively. Sauté the mixture until the colors of the ingredients changes a little. Then place them over paper towel to remove extra oil.
# Pick
walnut sized pieces from the refrigerated meatballs’ mixture and shape them as fingers.
# Fry the meatballs in the oil, which you fried the vegetables before, until the color of the meatballs changes. Then place them over paper towel to remove their extra oil.
# Add
tomato paste and 1 + 1/2 cups water onto the same oil, and mix it. Place the meatballs on the ground and place the vegetables over the meatballs. Pour the mixture of
tomato paste all over the vegetables. Cook the meal over medium heat for about 15-20 minutes.
# Serve it hot.
