Bulgur Meatballs

Ingredients;

For Meatballs;

• 1 water glass İpek Fine Cracked Bulgur
• 1 water glass of İpek Fine Bulgur for  meatballs
• 1 tablespoon coriander
• 1 tablespoon salt

For Sauce;

•  2 red chillies
• 5 green chillies
• 1 dry onion
• 1 tablespoon of chilli paste
• 1 tablespoon tomato paste
• 5 cloves of garlic
• 1 tablespoon of dried mint
• 1 tablespoon coriander
• 1/2 olive oil olive oil

Preparation;

Mix the sefer kitel bulgur, meatball bulgur, coriander powder and salt together, add enough cold water to soak the bulgur and leave it aside to rest. After resting for 10 minutes, knead the bulgur in a large tray until it turns into a dough that will not stick to your hands. Roll the dough into hazelnut sized pieces and shape them into buttons by rolling them in the palm of your hand and pressing on them with your index finger. Boil the meatballs in a large tray by placing them in boiling salted water and drain. For the sauce, fry the finely sliced onions and peppers in olive oil until they turn colour. Add chilli paste, tomato paste and garlic and mix until the paste is completely dissolved. Then add the boiled meatballs to the sauce you prepared. Add coriander and dried mint and mix. Optionally, you can also serve it with garlic yoghurt. Bon Appetit!