Ingredients (Serves 6)
500 gr pounded dark meat*
6 tea glasses of fine bulgur for meatballs 
3 tea glasses of dried isot (red pepper flakes) 
1 medium onion
1 teaspoon salt
1 teaspoon cinnamon 
1 bunch of parsley
5-6 green onions
4 fresh garlic cloves in season
1 teaspoon tomato paste (optional)
½ ¼ teaspoon black pepper (optional)

Preparation
Red pepper is soaked in a bowl beforehand and if possible kept in the refrigerator. The meat that has been pounded into a paste and the nerves called ındır have been removed, red pepper, finely chopped onion, garlic, salt, cinnamon, are mixed well in a meatball basin and half of it is put in the freezer. The bulgur is slowly mixed into the remaining half of the meat in the basin and kneaded with ice. When the bulgur softens a little, add the rested part of the meat and continue kneading.

*The name given to lean "çiğköftelik" meat in Urfa.

Source: Taste from Tandırlık / Lütfiye AKALIN