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.
- Ready In:
- 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.
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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.Reply
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.Reply
Just to let you know, this recipe isn't Turkish. Meatballs, AKA "kofte" is Turkish but spices such as cinnamon, cloves and raisons are not...especially in main dishes. Dishes with those kind of spices are more Arab than anything. Turks really don't use much of any spices. They tend to use vegetables, salt and pepper for any flavor they need. So if you see lots of spices, know that it is not TurkishReply