Ingredients (Serves 6)
6 cups bulgur for meatballs
300 gr raw meat for meatballs
1 cup red pepper flakes
1 onion
1 teaspoon salt
1 teaspoon black pepper

For the Juice
2 tablespoons tomato paste 1 cup pomegranate molasses (pomegranate syrup) 2 tablespoons of plain oil 2 teaspoons dried mint

Preparation
Put the bulgur on a tray. Meat, finely chopped onion, pepper, salt, and black pepper are poured over the meat and kneaded. When the meat and other ingredients are well mixed, slowly add the bulgur and knead. The kneading is done with water, then the kofte is cut into small pieces and rolled in the palm of your hand to the size of a large chickpea. Once the rolling is finished, the kofte is thrown into hot oil and roasted. Tomato paste is roasted in two tablespoons of clarified butter in a pot, one liter of water is added and left to boil. Add pomegranate molasses to this boiling mixture and boil for a couple of times, then add mint, take the pot off the heat, pour meatballs into it and serve.

*It is pronounced as "meatballs" in Urfa dialect

Source: Flavor from Tandoori / Lütfiye AKALIN