Sample Dishes from Turkish Cuisine
Small Wheat Meat Balls With Yogurt (Yoğurtlu Ufak
|Chickpeas||1/2 cup||90 gr|
|Water||6 1/4 cup||1250 gr|
|Boneless lamb shoulder or leg ||10-12 piece||350 gr|
|Salt||4 teaspoon||24 gr|
|Ground Meat (medium fat)||4/5 cup||150 gr|
|Walnuts (chopped)||1/4 cup||25 gr|
|Black Pepper||1 teaspoon||2 gr|
|Red pepper||1 teaspoon||2 gr|
|Onion||2 medium size||120 gr|
|Ground Lean Meat||1 1/2 cup||250 gr|
|Bulgur (fine)||3 1/3 cup||500 gr|
|Yogurt||3 1/2 cup||770 gr|
|Egg||1 piece||50 gr|
|Margarine||3 tablespoon||30 gr|
|Mint||2 1/4 tablespoon||3 gr|
and basic mixture as instructed in "Small Bulgur Balls with Yogurt". Set aside.
To prepare broth: Combine meat and pre-soaked cihckpeas in a large saucepan.
Add water. Cover and simmer until meat and chickpeas are tender. Remove scum
with a perforated spoon while simmering. Season with salt. Add coarsely chopped
onion, tomato paste, hot pepper sauce and lemon juice; mix well. Simmer until
onion is tender. Steam stuffed and small bulgur balls over simmering broth.
Remove bulgur balls. Bring broth to boil. Add bulgur balls to this mixture blending
well. Reduce heat. Melt butter in a skillet. Stir in crushed mint. Sprinkle
over bulgur balls just before serving. Serve hot.
(in approximately one serving)
|Vitamin A||369 iu|
|Vitamin C||2 mg|
This recipe is
taken from Gaziantep. This delicious dish is served on special days for honoured
guests. It is very popular throughout the southeast part of Anatolia. In some
recipes bulgur balls are simmered in broth instead of steaming.