Prep 15 mins
Cook 10 mins
I learned to make this at a Turkish cooking class. Serve it with a variety of Middle Eastern dishes and feel free to adjust the seasonings to your taste. What I've given is an absolute minimum, but when I make the meatballs I normally throw in extra cumin and sometimes chilli flakes. You can also make this with minced beef.
- 1 cup dried Bulgar wheat
- 1 lb ground lamb
- 1 onion, finely chopped
- 3 cloves garlic, chopped
- 1⁄4 cup raisins, soaked in hot water
- 2 teaspoons cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 egg
- fresh parsley, chopped (for garnish)
- Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.
- Uncover and let cool for a few minutes.
- Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.
- Add in the cooled bulgur and use your hands to thoroughly mix everything together.
- Roll them with your hands into balls around the same size as a golf ball and flatten them a little.
- Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over.
- Serve with parsley sprinkled on top.
it works very well.and most delicious meat ball ever had.
These are very tasty. I used 750g ground beef which I had on hand, and therefore reduced the bulgar wheat (bourghal) to 1/2 cup. I also used rounded tsp of the spices instead of level. I served these with 1/2 cup Greek Yoghurt, through which I mixed 2 tablespoons finely chopped mint, 1/2 Lebanese cucumber, chopped into small pieces, and 2 tsp lemon juice.
Turkish cuisine is very sophisticated and uses a lot of spices. However, these meatballs are not what is typically cooked, at least where I grew up. When I think of meatballs, I think of meat, bread crumbs, cumin, black pepper, salt, lots of freshly chopped parsley and onions. But, there are many regional variations to many dishes.