Ingredients (Serves 6)
8 cups bulgur for meatballs
1 cup red pepper flakes
1 large onion
1 teaspoon black pepper
1 teaspoon cinnamon
300 gr pounded raw meat for meatballs
2 cups oil
Salt

For the tiridi
2 tablespoons clarified butter
2 tablespoons tomato paste 
1 tablespoon pepper paste (optional)
Garlic yogurt

Preparation
In a large tray, place the ground meat, eight-pieced onion, chili pepper, black pepper, cinnamon, and salt and mix. Slowly add bulgur and start kneading with water. To understand if the meatballs have reached the right consistency, squeeze them a little and roll them in your palm. If it takes a proper shape, it means it is set. The meatballs are gathered on one side of the tray, large onion pieces are removed and thrown away. After squeezing until it is the size of a large marble and rolling it properly in the hand, the index finger and middle finger are joined together and the rolled meatball is lightly pressed in the palm of the hand and this process is applied to the rolled whole meatballs. Oil is added to the frying pan and the basma meatballs are roasted over high heat without getting too dark. On the other hand, oil is added to the pan. Sauté tomato paste and pepper paste in heated oil, add 1-1.5 liters of water and let it boil. When it boils, remove from heat. Make garlic yogurt in a bowl. First, place fried basma meatballs on a serving plate, pour tomato paste water over them and eat hot with garlic yogurt.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN