It is a type of meatball specific to the cuisine of Besni and Tut districts. This meatball, cooked with plenty of meat and fat, is similar to the sour meatballs in the central district cuisine. Basalla dish is also called Kılotik.

Ingredients

• For the meatballs:
• 4 cups bulgur for meatballs
• 100 g lean minced meat
• 1 cup semolina
• 5 tablespoons of flour
• Less than 1 tablespoon tomato paste
• 1 egg
• pomegranate syrup
• Drink Water:
• 300 g boiled diced lamb meat
• 2 cups boiled chickpeas
• 1 large onion
• 1 tablespoon tomato paste
• sumac sour
• mint
• salt

How It Is Made

Semolina and bulgur are soaked with cold water as if they were barren. After waiting for them to soak for 5 minutes, add the minced meat and tomato paste and knead well. After kneading, flour is added. After kneading the meatballs, tear off chickpea-sized pieces and roll them. After rolling the entire meatball, cover it and keep it aside to prevent it from drying out. To make the broth, chop the onion in a pot, fry it in oil, and add the tomato paste. After roasting, the meat and chickpeas are pre-boiled and added along with the meat broth. Boil this water over low heat for about 30 minutes until it is combined. After adding the chickpeas and boiling for another 10 minutes, add the meatballs, salt and sour. Boil the meatballs for 3 minutes and turn off the heat. Put dried mint on it and cover it.

Source: Öncü,M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)

Other Adiyaman Recipes

• Cig Kofte
• Besni Tava
• Kavurmali Mikla
• Eriste Corbasi Hevirbirk
• Kayisi Hosafi
• Patlican Corbasi

Kültür Portalı – original source