What are Bitterballlen?

Bitterball, also called Dutch dippers, is a traditional core of Dutch cuisine. They are roughly equivalent to meatballs or croquettes, but are more fried than fried or baked. These praise, considered to be a snack rather than food, often appear in pubs in pubs or traditional offers as appetizers and can be administered at parties and festivals as Hors d'Oeuvres.

There are many variations on the basic recipe, but in general Bitterballlen consists of ragn meat, beef broth, flour, butter, parsley, salt and pepper. The meat is traditionally beef, but it can be veal or chicken and is either ground or chopped. The common ingredients of the recipes include a nut, a worcestershire sauce, lemon juice, onions, mushrooms, sliced ​​carrots and curry. All ingredients are cooked together and then cool until the mixture becomes solid.

Once the meat mixture is feasible, rolled in balls and covered in a mixture of eggs, milk and breadcrumbs. Tbitterball is then deeply friedIn fat or oil until it is crunchy and brown and serves hot. They are usually accompanied by mustard sauce. The recipe is almost identical to another Dutch refreshment called Coketten. The only difference is that the Coketten is in the shape of a sausage, while Bitterballlen is round.

There are strong indicators that have evolved in the same way as many recipes have evolved: as a way to use residues such as roast OX. The remaining meat was mixed with broth and bread to form stewed meat. During the Spanish occupation at the end of the 15th and at the beginning of the 16th century, the Spanish soldiers received food and began to delete and fry the mixture into the early version of Bitterball. The first modern Bitterbal is said to have been made by the owner of the pub Jan Barendzbe's wife and introduced himself to the readers in his facility.

The name of the bowl literally means "Bitter ball." This is not an indicator of taste, but rather about reality,That these refreshments were supposed to be served with a bitter, small glass of Dutch alcohol somewhat similar to gin. They remain a popular accompaniment to alcoholic beverages in pubs and bars.

Traditionally, food appears only in places that have a significant Dutch population, such as the Netherlands, the Netherlands, Indonesia, Belgium and Surinam. However, the emergence of Dutch cuisine on the international scene led to a rush of variations of recipes on the cooking website. The food was also made in television kitchen shows.