Ingredients
- 500 Gr Double Ground Minced Meat
- 500 Gr Bird Feeder Grass (madimak)
- 1 Egg
- 1 Glass of Crumbled Bread Stuff
- 2 Onions
- 1.5 Tablespoons of Tomato Paste
- 2 Teaspoons of Chili Pepper
- 2 Teaspoons of Salt
- 1 Teaspoon of Black Pepper
- 1 Teaspoon of Cumin
- 1 Tea Glass
How It Is Made
Chopped onions for the filling of the meatballs are roasted in a pan. When they start to change color, boiled and squeezed bird feed herbs are added and mixed and roasted. The herb, known as “bird feeder” in some regions of Aksaray province, is known as “madimak” in other regions.
For the meatball filling, minced meat, eggs, grated onion, breadcrumbs, salt and spices are mixed and kneaded, and when combined, divide into 6 or 7 equal parts.
After laying greaseproof paper (or a thin storage bag) on the bottom and top of each meatball, roll it out to 1 cm thick and 15 cm in diameter. The paper on the meatball is removed and the filling is placed on top. The meatballs are wrapped in a bundle shape by folding the edges, the paper underneath is removed and placed on a tray with the thick part as the base.
In a separate pan, olive oil and tomato paste are mixed and roasted, 1 glass of water is poured on top and boiled, then poured over the meatballs and baked in an oven preheated to 200 degrees.
Source: Hülya Erol, Aksaray Culinary Culture and Local Dishes Book, Aksaray Governorship Provincial Culture and Tourism Directorate Culture Publications, Aksaray 2018 (Yasemin DÜZGÜN, Center)
