Assorted kololak

Cut the pork and beef into pieces, pass through a meat grinder, add finely chopped onion, parsley, finely chopped bell pepper, tomato puree, sprinkle with salt and pepper, and mix thoroughly.

Place the prepared minced meat in a cold place for 2 hours, then shape into balls, 2-3 pieces per serving.

Dip the balls in a mixture of egg and milk, coat with breadcrumbs, and fry.

Serve the cololak drizzled with oil and garnished with parsley sprigs.

Serve the plums and pears separately.