Traditional Turkish Meatless Raw Meatball Recipe

To prepare raw meatballs, knead well by adding bulgur and tomato paste into the specially sold raw meatball tray. After reaching a soft consistency, continue kneading by adding water gradually.

If you put a lot of water in bulgur, bulgur will swell and it will not give you the taste you want.

After the bulgur turns to tomato paste, add salt, chili pepper, parsley, oil, isot and pepper paste and mix them together.

If bulgur dries, you can soften it with a small amount of water. Since kneading will tire you, it will be healthier to do it slowly.

After the bulgur is softened, knead the onions until they disappear by adding parsley and finely chopped onions.

Do not chop onions with a food processor or blender. With a thin-tipped blade, you can chop thinly on the board very comfortably.

Since the water of the onion will give a raw taste to the raw meatballs, the water of the onions will not come out when you cut it by hand.

The onions in ikfte will be ready after they disappear from the eye.

You can take small pieces to the service plate by squeezing with your palm.

You can serve it with cold ayran.

Bon Appetit.

1 kilogram fine bulgur with meatballs
4 tablespoons of pepper paste
4 tablespoons tomato paste
1 glass of olive oil
1 spoonful of cumin
1 spoon of red hot pepper
1 spoonful of black pepper and half a spoonful of salt
5 spoons of brown roasted chili peppers
half a glass of pomegranate syrup
2 lemons
7 tomatoes
4 onions
5 garlic
1 bunch of scallions
1 bunch of parsley
fresh mint