INGREDIENTS

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.  korpe@cs.umd.edu
http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

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