Materials;

For the meatball mixture:

• 300 grams of ground beef
• 3 tablespoons fine bulgur
• 1 teaspoon of salt
• 1 teaspoon
• 1 teaspoon of black pepper

For the soup:

• 2 glasses of yoghurt
• 3 tablespoons
• 5 cups of water
• 1 teaspoon of salt

For the above:

• 2 tablespoons olive oil
• 2 tablespoons of dried mint
• 1 teaspoon of ground pepper

Preparation of;

Put the meatball ingredients in a bowl and knead well. Then cut it into tiny little pieces and roll the pieces in the palms of your two hands to get tiny patties. To prevent the meatballs from sticking, smear them with flour. Boil three cups of water in a pot. Throw the meatballs in boiling water and cook for 10 minutes. In a separate bowl, mix the yogurt and flour well. Take the water from the meatballs and add it to the yoghurt-flour mixture. Gradually add the seasoning you have prepared to the meatballs. While adding the seasoning, quickly mix the soup that you have kept on low heat. Cook for another 10 minutes, stirring slowly until it boils again. Add the salt after it is cooked. For the Butter: Put all the ingredients in the sauce pan and fry for 2 minutes. Spread it over the soup and consume it with pleasure.

Materials:

• 500 grams of low-fat ground beef
• 4 crushed garlic cloves
• 1 medium onion, grated
• 1 tea glass of breadcrumbs
• 1 tea glass of water
• 1 teaspoon of baking powder
• 1 teaspoon of black pepper
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon of cumin

To Fry;

• Liquid oil

Recipe

• All ingredients are kneaded and kneaded well.
• Kneaded meatballs are rested for 1 hour.
• The rested meatballs are given the desired shape.
• It is cooked in low oil with a continuous sub, on low heat until it is browned.
• It is served hot.

Key point:

• The most important trick is to knead all the ingredients thoroughly and leave them to rest in the refrigerator for 1 hour.
• Then, knead the meatball mixture once more.

Enjoy your meal…