All the ingredients given for the meatballs are kneaded with the help of lukewarm water for having a consistency paste. The chickpea-sized pieces of the obtained dough are picked up and damped then shaped as small buttons. Heat the oil in a pan for the dressing sauce. Lightly roast crushed garlic and then pepper paste and grated tomato are added and cooked all together until the sauce gets a consistent texture.
On the other hand, some oil is added into water mixture and boiled. Meatballs are thrown part by part and boiled for 7 minutes and taken to a serving plate with a colander.
The dressing sauce is added onto fried - boiled meatballs finally garnished with finely chopped parsley.
Enjoy your meal !!
2 cups fine bulgur with meatballs
1 cup semolina
3 tablespoons flour
1 tablespoon pepper paste
1 tablespoon tomato paste
Dressing Sauce Ingredients
1 tea glass of oil
5-6 cloves of garlic (can be reduced upon request)
2 tablespoons pepper paste
2 spoonful butter
1.5 pounds of tomato
1 Bunch of parsley
To cook meatballs:
2 liters of water mixture
( 2 liters within salt, and a teaspoon cidric asit )
The main ingredients of this recipe are produced in Alanya.