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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