| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Turkish | Lamb, Meats, Turkish | 1 | Servings |
INGREDIENTS
| 500 | Gr fine bulgur | |
| 250 | Gr Fatty ground meat | |
| 250 | Gr minced mutton, not | |
| Fatty), Fatty | ||
| 3/16 | T | Red pepper |
| 3/16 | T | Cumin |
| 1 | Parsley | |
| 2 | T | Margarine |
| 2 | Onions | |
| 500 | Gr pine nuts | |
| 50 | Gr currants | |
| 100 | Gr walnuts, pounded | |
| Salt | ||
| Black pepper |
INSTRUCTIONS
Melt the margarine in a saucepan, add the pine nuts and saute till light golden. Add and saute the diced onions gently as well. Put the minced meat and currants into a saucepan and continue sauteeing till golden brown. Remove from heat and add the chopped parsley, salt, black pepper, pounded walnuts and blend. Allow to stand for a while. In the meantime, put bulgur on a large tray, add the red pepper, cumin, salt and 1 glass of cold water and knead for half an hour to blend well. Sprinkle water while kneading if the bulgur becomes sticky. When the bulgur becomes a light paste, add the twice minced mutton and continue kneading for another 15 minutes. When the mixture starts to feel like a paste, take small pieces of it and form egg-like balls. Then, by turning the index finger rapidly inside the bulgur balls, make fine holes in them. Fill the holes with saute which was set aside and squeeze the cover the holes. 30 minutes before serving, put balls in saucepan containing 6-7 glasses of boiling water and some salt, and allow to boil for 15-20 minutes. Strain balls with perforated spoon, and place on serving dish. P.S.: Although many restaurants and stores prefer to offer fried meatballs, the traditional cooking method is boiling. [email protected] http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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