Ingredients (Serves 6)
1 kg lamb cubes
½ kg black meat for green meat
½ kg lean ground meat
1 cup boiled chickpeas 
1.5 kg yogurt
1 egg
8 tea glasses of bulgur
2 onions
4 tablespoons flour
3 tablespoons red pepper 
1 tea spoon black pepper
4 tablespoons plain butter
1 tablespoon dried mint

Preparation
For the tiridi, place the cubed meat in a pot and cook thoroughly with five or six glasses of water. When it is almost cooked, previously boiled chickpeas are thrown on the meat and the meat and chickpeas are cooked together for a while. On the other hand, two tablespoons of flour, as much salt as possible and eggs are broken into the yoghurt and mixed well. The water from the boiling meat is taken little by little with a ladle and added to the yoghurt mixture to heat the yoghurt mixture. When it is well heated, it is slowly mixed again in the pot and poured over the meat and chickpeas and brought to a boil and the heat is turned off. For the filling of the meatballs, put ground meat in a pan and heat it, chop an onion finely and fry it in two tablespoons of oil, add salt and pepper and let it cool.

For the meatballs, put green bulgur, green meat, four pieces of onion, red pepper, salt, pepper in a tray and knead with water (similar to making stuffed meatballs), add two tablespoons of flour and finish kneading. When the meatballs are ready, the quartered onions inside are cleaned and thrown away, and pieces the size of a large marble are made. The meatballs are rolled in the palm of your hand and the middle is hollowed out with your fingers, and the prepared stuffing is put into them to make tiny meatballs. When the stuffing is finished, the remaining meatballs are rolled into borani meatballs. Pour plenty of water into a pot, add some salt and let it boil. First, the meatballs are thrown into the boiling water and boiled, the meatballs that rise to the surface of the water after boiling are taken out of the water with a colander and put into a strainer, and then the rounded meatballs are thrown into the water and boiled and put into the strainer.

These meatballs are thrown into the previously prepared meat, chickpea and yoghurt mixture and boiled for a while. It is put into a serving dish. Two tablespoons of plain oil are melted in a pan, dried mint is added on top and served on a serving plate.

*Kûb comes from the Persian word küften, meaning to hit or beat, and means kofte; lebeniyye; means related to milk or yogurt in Arabic.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN