Barracks

Pass the meat and onions through a meat grinder, salt, pepper, add finely chopped parsley greens, mix and fry. Knead the dough from flour, water, eggs and salt, roll out 3 mm thick, cut into 5x6 cm rectangles. Put a little filling on each piece of dough, pinch the dough, giving the product a cylindrical shape. Leave the top open, the filling should not reach the top by 1 cm. Fold the blanks into an enameled pan with the open end up, pour in some broth and bring to readiness over low heat. Remove the boraks on a sieve or colander, let drain the water. Heat the pan and fry the boraks until ruddy.