Ingredients (Serves 10)
4 kg beetroot
1 kg lean cubed meat 1 soup bowl  chickpeas
½ soup bowl lolaz**
½ cup plain butter Garlic yogurt
Salt
For Borani meatballs
8 tea glasses bulgur for meatballs 300 gr pounded black meat
1 tea glass chili pepper 2 teaspoons salt
1 tea spoon black pepper 1 medium onion Oil for frying

Preparation
Meatballs: Bulgur is placed in one corner of the tray, the remaining ingredients and onion are divided into 8 equal pieces and placed on the tray and mixed well. Slowly add bulgur and knead with water. When bulgur softens, roll a small piece in your hand. If it rolls without falling apart, it means it has reached the consistency of meatballs (it has set). The meatballs are gathered on one side of the tray and the onions inside are cleaned. A small amount is taken and small squeezes are made. The squeezes are rolled in the palm of your hand to the size of a chickpea. It is fried in plenty of hot oil until its color darkens.

Dish: Green leaves of beets are cleaned and the stems are washed thoroughly, finely chopped into small cubes and thrown into a pot of boiling water. After boiling for a few minutes, pour into a strainer, squeeze the water and put on a plate. Chickpeas and lolaz are boiled in separate pots. Meat is cooked in another pot, oil is added, after turning it a couple of times, it is roasted together with the beets and two liters of water is added. When it boils, boiled chickpeas and kidney beans are added, salt is added and cooked for fifteen to twenty minutes. Borani meatballs are placed on serving plates and boiling food is poured on top with a ladle until it covers the top. White rice is cooked with garlic yogurt. it is eaten with rice.

*The name beet given to chard in Urfa dialect is pronounced as ‘pencer’. In some houses, tomato paste is also added while roasting the meat.
**The name given to ‘bürülce’ in Urfa dialect

Source: Taste from Tandırlık / Lütfiye AKALIN