Gaziantep Style Oily Meatballs
Ingredients
- 2.5 cups fine bulgur
- 2 tomatoes
- 2 onions
- 3 cloves garlic
- 1 tablespoon tomato paste
- 2 tablespoons pepper paste
- 1 lemon
- 0.5 tablespoon salt
- 0.5 tablespoon black pepper
- 1 tablespoon red pepper flakes
- 1 tablespoon isot pepper
- 3 stalks green onions
- Quarter bunch parsley
- 1 cup olive oil
Preparation
Add fine bulgur, peeled and diced tomatoes, grated onion, grated garlic, tomato paste, pepper paste, and finely chopped lemon to a bowl.
Add salt, black pepper, red pepper flakes, and isot pepper and knead by hand for about 15 minutes.
If the mixture dries out while kneading, add a little water and continue kneading.
After the time is up, remove the lemon peels and add finely chopped green onions, parsley, and olive oil heated on the stove.
Knead the mixture again for about 5 minutes to incorporate the oil.
Take egg-sized pieces from the mixture and shape them by squeezing with your hands.
Continue this process until the mixture is used up.
The shaped oily meatballs are ready to serve.
Serving suggestions
Serve with ayran.
