Preparation Method (One bag): 1- Grind ½ KG of beef on mincer plate size #3. 2D- issolve one bag of Recipe powder in 60 g of cold water (quarter cup) then place the mixture evenly on grounded beef. 3S- tuff ground beef in the natural casing. In case of natural casing unavailability, form marinated ground beef in small meatball form Tips • Before grinding, it’s recommended to freeze fresh beef cuts in a temperature not less than -5ᵒ C for 4 hours. • In case of using textured soy protein, grind it with the beef twice (before and after spicing). • Preparation of textured soy protein: each 50 g of dry soy protein should be soaked in 100 g of water for 12 hours before use.