Raw meatballs, which are common in our southern provinces, are a food where unity is seen at every stage, from making to eating. For this reason, it has gone beyond the purpose of feeding oneself and become a tool for togetherness, entertainment and conversation through traditional conversation meetings.
Ingredients
- ½ kg lean ground meat, pounded on a meat stone with a mallet
- 750 g raw bulgur wheat
- 250 g unsalted tomato paste
- 1 tablespoon pepper paste
- 330 g chili pepper
- 4 medium onions
- 2 cloves of garlic
- 2 bunches of parsley
- spices
How It Is Made
The sinew and fat inside the raw meatball meat are removed with a knife, then pounded with a meat mallet on a meat stone. When the meat is fully cooked, it is placed on a plate and kept waiting. Onion, garlic and parsley are prepared by chopping very small. Raw meatball meat, chopped onion, garlic, two types of tomato paste and pepper are placed in the raw meatball bowl and kneaded by hand until thoroughly mixed. Bulgur is added little by little to this mixture and turned upside down. Rub the meatballs into the basin with your palms and continue kneading, occasionally adding cold water, until they become soft. Spices are added occasionally. When the kneading process is completed, add parsley and turn it upside down one last time. The prepared raw meatballs are pressed by hand and served with greens, especially lavash. In the Şanlıurfa style of raw meatballs, red pepper flakes are softened by soaking in water and kept in the refrigerator, then added to the meatballs, tomato paste is not added, cinnamon is used as spice.
Source: Republic of Turkey Ministry of Culture and Tourism Publications, Anatolian Food Art, 2018
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