Urfa-kololik

Pass the meat of the lamb's hind leg through a meat grinder twice and make broth from the bones.

Thoroughly mix the prepared meat with fine wheat flour, add eggs, salt, pepper, and form small balls.

Make indentations in the balls, insert pieces of chilled butter into them, and reshape the items into a round form.

Drop the prepared balls into the hot strained broth and cook until they float to the surface.

Serve urfa-kololik sprinkled with parsley.

Lemon, sliced, serve separately.