I love this dish, Anatolian smells from top to bottom. The scent of chickpeas and bulgur to enjoy a happier, combined with the buttery naneyle. What we are also happy to say he sürdürebilirsek too late grandmother. Now share with you probably would be very happy if I could see.


  • 500gr. Danakıyması Azyağlı
  • 1 fine bulgur çaybardağı
  • 1 grated onion
  • 1 subardağı boiled chickpeas
  • 1 tablespoons of tomato paste
  • 1 teaspoon of red pepper paste
  • 2 tablespoons of olive oil
  • 1 tablespoons of butter
  • 1 teaspoon of peppermint
  • Salt, black pepper, pulbiber

Ground beef, onion, wheat, meatballs with salt and pepper and knead. Need kneading thoroughly, Stick to the very best meat and bulgur. Prepare small meatballs by rolling between both hands and put on a tray. Sprinkle a little flour on them by shaking the tray slightly Provide all the meatballs unlanmasını. Junior in a pot ( meatballs and chickpeas pişebilmeli comfortable compression) Put a little water in sheep kavurup oil Ages forged the paste. Water boils in a pot of boiled chickpeas and floured meatballs. Boil until cooked braised meatballs. In a small skillet, melt butter, add paprika and mint, Soak up the beautiful smell it before, and then hover over the stove to boil off your meal.

Bon appetit



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