Ingredients (for 4 people)
- 1 soup bowl fine bulgur
- 2 soup bowls of boiling water
- Nearly 1 soup bowl flour
- 1 tablespoon of butter
- 1 teaspoon of red pepper
- 1 teaspoon of dried mint
- 1/2 teaspoon of cumin
In a large bowl, the bulgur is soaked with boiling water, the mouth is closed, and it is expected to soften. Ilenan bulgur is mixed with flour and kneaded like a dough. If necessary, extra water is added for consistency. Meatballs are made in a size between hazelnuts and walnuts and covered with a clean damp cloth so that they do not dry.
Put water and salt in a large pot and wait for it to boil. In this boiling water, the bulgur meatballs are cooked until they rise to the surface of the water. Average 6-7 minutes. Meanwhile, yoghurt and a tzatz-shaped buttermilk is prepared, crushed garlic is put in it, salt is added. On the other side, the onion is sliced for parsley.
In a pan, the oil is heated and the spices are heated, and approximately half of this oil is set aside, onions are killed in another pot, the other half is set aside to be poured over the “patties with buttermilk”. Half of the boiled bulgur meatballs are drained and put in ayran, divided into bowls and poured over the burnt oil and served cold. The remaining meatballs are placed in a pot with roasted onion, oil and spice mixture, poured some of the meatballs from the boiling water and boiled for a while and served hot.