| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Turkish |
Turkish, Lamb, Meats |
1 |
Servings |
INGREDIENTS
| 500 |
|
Gr leg of mutton (without |
|
|
Fat) ground 3 times |
| 250 |
|
Gr fine bulgur |
| 2 |
|
Firm tomatoes |
| 500 |
|
Gr onion petioles |
| 1 |
bn |
Parsley |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Hot red pepper |
| 1/4 |
ts |
Allspice |
| 1/2 |
ts |
Cumin |
INSTRUCTIONS
Wash and drain the bulgur. Grate the onions, chop the parsley and mix them
together. Skin and dice the tomatoes and add to the onions and parsley. Put
the salt, black pepper, red pepper, allspice and cumin into the mixture,
and blend by mixing with the hand a couple of times and set aside. Put the
meat and bulgur on a large tray and make into a paste by kneading.
Moisten hands with cold water occasionally while kneading. Add the prepared
mixture of onion, tomatoes and spices to the meat and knead to make a
paste. Take small pieces of the mixture and press with the palm to flatten
i, and put on a serving plate. Decorate with lettuce and parsley before
serving. It is recommended that you prepare raw meatballs just before
serving, because if they are allowed to stand for a long time, the taste is
spoiled.
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