Ingredients (Serves 6)
4 kg fresh broad beans -large inside- 1 kg cubed lean meat
2 tablespoons tomato paste
½ cup of plain butter Yogurt-garlic Salt
For Borani meatballs
8 tea glasses of bulgur for meatballs 300 gr pounded black meat
1 tea glass of red pepper flakes 2 teaspoons of salt
1 tea spoon of 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 eight equal pieces and placed on the tray, 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 köfte (it has set). Köfte is 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 it darkens.

Dish: On the other hand, boil the meat in a pot for a while, remove the insides of the broad beans and throw away their shells. Oil is added to the half-cooked meat and it is browned. The added broad beans are slightly sautéed in oil, tomato paste is added. They are sautéed again a few times, four or five glasses of water are added and salt is added. After cooking, the borani meatballs are placed on a serving plate. Food is added on top. Garlic yogurt is poured on top and served with white rice.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN