Meatballs
Ingredients (Serves 6)
10 tea glasses of raw bulgur
750 gr pounded black meat
1 large onion
1 teaspoon mixed spices
1 cup chili pepper
2 teaspoons salt
Filling
1 kg ground meat, ghee
½ kg onion
1 teaspoon salt
2 teaspoons spices
2 tablespoons red pepper flakes
Kofte
Ten cups of raw bulgur and one onion are cleaned, cut into quarters and placed on the tray. Enough salt, one teaspoon spices and one cup of red pepper flakes are added to 750 gr. pounded black meat and kneaded thoroughly like stuffed kofte. When the meatballs are ready, the quartered onions inside are cleaned and thrown away. Pieces the size of a tangerine are taken from the meatballs, rolled into the palm of your hand and carved into an oval shape with your index finger. Once the prepared mixture is dissolved, it is placed inside the carved meatballs, their mouths are closed and rolled tightly. It is boiled in a large pot of boiling water with a tablespoon of salt added, placed on a serving plate and eaten immediately hot.
The inner oil is poured into a tray, the boiling water is poured over it and when it softens, it is kneaded with two hands like raw meatballs. After kneading a little, cold water is poured over it and it is frozen. After draining the dirty water, boiling water is poured over it again, kneaded again and cold water is poured over it again. This process is repeated until the inside of the onion becomes white as snow and finally the inside of the onion becomes a paste. Clean the onion and chop it very finely. When it is black, add salt, two teaspoons of spices, two tablespoons of red pepper flakes and knead it well with the inside of the oil. It is divided into pieces the size of half a walnut, shaped into ovals and rolled, placed on a tray and frozen.
