Hello my friends. Welcome to ” Stella Love Cook ” Blessed Lent and good Clean Monday .I hope you have a great time – with your loved ones. Have Health – Love and Joy. Today we will make the most beautiful – successful – and very tasty ” Fish roe balls of Grandmother Stella” They are taromakets – which you should definitely – all to try. Let’s start : •300 gr of spinach chopped •4 fresh whole onions (and the white but also the green part) •1/2 bunch of dill •1/2 bunch of parsley •1/2 bunch of spearmint If we want our Fish roe balls not to be spicy – then we will add 80g of fish roe / But if we want to make something very spicy – we’ll add 100g fish eggs (fish roe) Be careful: This material is quite salty – So be careful not to make your food salty As you can see here I have 1 glass of sparkling water – I will use as much as needed — If you do not have carbonated water — you will add tap water and baking powder // Add as much flour as needed – 1/8 teaspoon of black pepper I need a big bowl and olive oil for frying //As a beginning we will add 80gr – fish roe (fish eggs)(preserved fish roe) – add half a glass of sparkling water – and with a fork we will dissolve our material Add extra carbonated water – At this level we will take a spoon and test the material we made – because now we will decide whether to add extra preserved fish roe or not – as well as the material can be very salty can and not – my taste says it’s perfect – No need to add Now we will add spinach and aromatic herbs – last minute We will chop – the spearmint – with a pair of scissors – if we cut this herb early – It will turn black And that is not what we want Now we will add the flour slowly / As a start we will add the flour and black pepper – add spoons – spoons 1 – 2 – 3 – 4 tablespoons Mix well You see the material is dry – needs moisture – Now we will add carbonated water / So in total we have added (1 glass of sparkling water) so far We had stopped at 4 tablespoons we continue : 5 – 6 – 7 tablespoons // We will add another half glass of sparkling water You see the material itself , asks : Add more materials ( He tells you I want to add ingredients. I want water – I want flour ) Τhat’s why I tell you in the recipe : you will add How much you need (in flour and water) What is going on now : Flour from flour It makes a difference – because the gluten that each flour has is clearly playing a role That’s why You will always have – in your mind : Always the tablespoons are completely different – At one time you may need 8 other 10 and the other 12 tablespoons // We had stopped at 7 tablespoons, continue : 8 – 9 – 10 tablespoons , mix. 11 – 12 tablespoons , mix. The materials we needed were : For the blend I made we needed: 12 tablespoons flour and and 1½ glass of sparkling water / // / Proportionally if you use tap water : If you use tap water, you will add: 1½ glass of water and 1½ teaspoon of baking powder For every 1/2 glass of water – Add 1/2 teaspoon baking powder Look! how I want my material to be : I don’t want my mixture to be thick – But I don’t even have a fluid mix ( i want something in between ) When I fry – I don’t want my material to absorb excessive olive oil – S.O.S= You can fry the amount you want to consume at that moment. ***The material can be refrigerated for two days, as you see it. Now we are ready to fry. Look at something I want to give special weight to : when you fry them – taramokeftas – I don’t want to get material from the top – But I want you to get material from below – So you get the liquid element not just the vegetables – so they will be very tasty and very juicy In the hot olive oil we will add spoon – spoon – our mixture (They are the easiest and the most delicious TARAMOKEFTEDES ) Allow time for the material to be cooked. Do not turn around immediately – Allow them to make a crust Fry on medium heat – and not in loud intensity – because I want all our vegetables to be cooked – when they get a nice ruby color then we turn them around – from the other side – with 2 Forks – I’ll show you how – check, Maybe they are ready Look! How easy they turn. So! The One fork helps the other . That way it’s very easy – so you don’t risk burning your hands You will not turn them over. You’ll bake once on one side – and once on the other. and they are ready – If you constantly turn around they will absorb excessive olive oil and that is not what we want On a tray with absorbent paper – we’ll take out the fish meatballs we made – we leave them in the absorbent paper to eliminate the olive oil they have absorbed We will remove these blackheads that are in the olive oil And now we’re ready to add our new material – so we will fry all the material we have – in this nice and easy way Fish roe balls of Grandmother Stella (TARAMOKEFTEDES) She is ready – it’s so easy and fast – But mostly so delicious – that you can’t imagine – I don’t know if you’ve ever enjoyed – such tasty meatballs (with fish eggs) Try them without fear – You will see that it will become your favorite dish. Make them and Enjoy the Warm – If you make a quantity you can keep it in the refrigerator for at least 2 days Don’t forget to like ! Subscribe to my channel ! Share the video ! But also write me your comments ! Dear friends, through my heart. I wish you a very nice time. Have fun . You and your loved ones to have, multi – mult health . Many Kisses ! Bye – Bye!