Ingredients
- 1 kg beef tenderloin
- 2 eggs
- 1 onion
- 2 tablespoons black pepper
- 2 teaspoons of red pepper powder
- For garnish
- 2 eggplants
- 250 grams of green pepper
- 1 bunch of parsley
- 1 kg of tomatoes
How It Is Made
The tenderloin is pounded on a local stone with a wooden mallet for 25 minutes to remove the sinew and fat. Add 2 teaspoons of salt to the meat. It is beaten for another 25 minutes. After the beating process is completed, finely chopped onion, black pepper, ground pepper, egg and flour are added to the paste-like meat and kneaded. On the other hand, pour enough water into a large pot to cover half of it. Add 2 teaspoons of salt. Add 1 packet of powdered bouillon into the water that is close to boiling. Walnut-sized pieces are cut from the meatball material, shaped with wet hands and thrown into water. Cover the pot and cook over high heat for 20-25 minutes. After the meatballs are cooked, drain the water. Meatballs are fried in butter. For presentation, spread the rice into a pool on a serving plate. Meatballs are left on top. On the other hand, add tomato sauce, previously prepared, peeled and finely chopped, sautéed in 50 grams of butter. Served by garnishing with garnish.
Source: 2011 Ağrı Culture and Tourism Guide
Agri Food Series
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