To make ground Turkey meat. I like the fillet-thigh.

Fry the chopped onion and cook for 2-3 minutes. Add chopped garlic and cook for another 1 minute.

Boil the quail eggs. A little trick. All know how hard it is to clean quail eggs: clean them, dropping into the water!

In a bowl, combine ground beef, bread crumbs (you can substitute 2 tbsp of semolina), roasted onion garlic, egg. Season with salt and pepper. Knead well. Prepare form, her shots parchment paper. Again a little trick. To parchment in the form correctly, crumple it and moisten under running water, wring, and a piece of parchment is "like silk".

There are two variants of formation of mitropa. 1st Divide the stuffing into 2 parts. One spread, compacted, put eggs on top of the second part of the stuffing - align.

2nd Uploaded immediately the WHOLE mass of pressed eggs, level. I think priority 2nd option. The photo will be visible as separate mitlof, made on the 1st version.

Cover the shape with ends of parchment. Put into the oven, preheated to 180 degrees and cook for 50 minutes. Focus on your wind closet. Readiness check is simple: pierce with a wooden skewer, lightly press if clear juice is flowing - READY!!!