Fellah Meatballs
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( 34 oy 3,62/5)
Whenever I think of a real table, I think of a large table with a variety of appetizers. Grilled fish, green salad, haydari, roasted eggplant salad, spicy mash, is it done? It doesn't end... If there is no Ezine cheese, the table will be an orphan, and if there is a melon, it is not worth our pleasure.
The sweetest songs of Turkish Classical Music sit at the corner of the table with all friends. Sometimes it makes you happy, sometimes it makes you sad, but everyone always sings the pieces with one heart.
When you're slightly tipsy, sometimes the world is saved and sometimes tours are taken on the dusty roads of the past. Those who could not be with us, the memories of those we lost are remembered.
Pleasant tables are set with real friends, the sweetest conversation is again with real friends.
Here is one of the sweetest appetizers worthy of such a table. Fellah Meatballsis If you make it with lots of garlic, it won't taste good..
Take it easy now!
Ingredients for Fellah Meatballs Recipe
For the meatballs:
- 500 gr fine bulgur (for meatballs)
- 1 coffee cup flour
- 1 coffee cups semolina
- 2 meal spoon tomato paste
- 2 pieces of eggs
- Salt, red pepper flakes, cumin, black pepper
- 2 glasses of water to soak the bulgur
For the sauce:
- 4 pieces of tomato
- 2 meal spoon tomato paste
- 6 cloves of garlic
- Pomegranate Syrup
- Olive oil or vegetable oil
- salt
- Red pepper
For the above:
- Parsley
- fresh onions optional
How to Make Fellah Meatballs Recipe?
- Add 2 glasses of water to the bulgur, and when it swells, add the remaining meatball ingredients and knead until it becomes a paste. (The kneading process is very important so that the meatballs do not fall apart in the water.)
- Oil your hands. Form 1 finger thick rolls from your dough, as in the photo, and tear off small pieces and roll them in your hand.
- Make a not very deep hole in the middle of the balls with your finger.
- After applying the same process to all the dough, boil the meatballs you prepared in boiling water for 5-6 minutes (until the meatballs float) and drain.
- Roast the tomatoes and garlic together.
- In a saucepan or pan, cook olive oil, salt, pepper, tomato paste and tomatoes over medium heat until they thicken and soften.
- Pour the cooked sauce over the fellah meatballs, add the pomegranate syrup and mix well.
- Finally, serve by sprinkling finely chopped parsley on top.
Fellah meatballs are definitely made with spinach, the spinach is cleaned, chopped, fried in a pot, spiced paste is added, olive oil is added as oil, and mixed with the rolled meatballs and it will be perfect, but with spinach
it's my favorite dish
There are so many recipes made by kneading bulgur and flour together…… It is made with different names and different sauces in every region of our country…...1-) Boiled meatballs are removed from the water and served by drizzling red pepper oil on garlic yoghurt…….2-) Plenty of water. Onion and garlic are fried in oil with red pepper, poured on the meatballs, mixed and served cold or hot.. 3-) While the meatballs made in the size of chickpeas are boiled, vegetables such as spinach and chard are added by sautéing them with onions and even boiled chickpeas can be added and served juicy… ..hattaaaaa :-) It is kneaded like raw meatballs without meat, boiled in water, the desired sauce is poured on it and served… SO, any meal made with bulgur is very delicious and we as a nation love any meal made with bulgur ……loves …..
sorry, will the water be hot or cold…(the water we soak the bulgur in)
I will try it at the first opportunity… I hope I can manage it, I'm afraid it will disperse in the water :)
Real fellah meatballs are made with spinach. No semolina is added. Spinach is roasted a little and mixed with tomato paste, cumin, olive oil, narekşi and mixed with boiled meatballs. It's not a fellah meatball with tomato.
At least if you didn't say it was true. It has nothing to do with it because this is not spinach dish.
Yes, I am emphatically saying that real Fellah Meatballs are made with spinach.
I'm from Adana, I haven't seen or heard that spinach is added to the fellah meatballs, also called meatballs with garlic
Hello, is Fellah meatball an appetizer served cold? I've never had one, so forgive my ignorance. But I want to do it to my guests. Thank you for your interest…
Yes, I am from Adana and there is a dish that is almost very close to it in our country, it is called garlic meatballs, even my mother makes it amazing :)
I was surprised to see the recipe and couldn't pass without commenting… As you know, fellah meatballs, also known as Arabian meatballs, this recipe is a little different from what we do… We don't put semolina in bulgur, we add enough flour to prevent the meatballs from falling apart and knead well by wetting our hands with water. Instead of tomato paste, we put the basil that we have dried and ground and knead it so that it tastes better. As a different alternative, sometimes boiled and mashed potatoes can be put into it, they will be softer then. As for the sauce, we chop the roasted red pepper finely, season it with garlic and olive oil, and mix it with boiled meatballs. In winter, we sauce it with boiled spinach, green garlic, red pepper flakes and olive oil. that's when it's literally a fellah meatball... :)
Meltem lady told me that the fllah meatballs are original, only the pomegranate minus is missing :) I made it yesterday, I gave it to my neighbor from Aksaray, a plate came back for the second plate :)) I made the one with spinach, I made the tomato paste slightly spicy, I added plenty of nat minus and it was great
I wonder how many cups is 500 g of fine bulgur?
what if there is no semolina?
Action lady, I always prepared the original recipe this way. Double the flour instead of the semolina, maybe it will work for you.
when you say here, where is it? :)
It is also very good without semolina, because my mother makes her hand without semolina. You can't put it in the freezer when you make it with only bulgur (it is fixed with experience), it all falls apart while cooking. but if you want to make more and keep it in the freezer, then you need semolina.
I use the same amount of tarhana instead of semolina, I recommend it, it is delicious…
A VERY IMPORTANT TIP Soak the semolina in 2.5 coffee cups of hot water overnight. Then add the bulgur without straining and knead very well.
Well, after it was boiled, I fried it with oil in a pan, and instead of tomato sauce, I poured garlic yogurt sauce on it and drizzled oil on it. It's an alternative, my dear.
Ms. Nilay, the proportions you give in the ingredients are in the perfect consistency. That's how I do it too, it works great. There is neither hardness nor stickiness due to the semolina. Thank you very much.
Hello,
May I know where you get the spoons you use from Servist?
thanks
Can we keep these meatballs in the freezer? so then dip mill to eat
I'm waiting for your reply
Yes, you can store it in the freezer for later use.
So, should we boil it and put it in the refrigerator or not boil it? Also, should I freeze them one by one and combine them like manti?
I suggest you boil it and store it. It would be better if you cut them into portions and freeze them instead of combining them.
hello, there was no semolina at home and I tried it without semolina. well done, yours looks great :)
my dear mrb, thank you very much.
Hello, it would be better if you give the last pomegranate syrup. Love…
If you don't have pomegranate juice, pour lemon juice :)
hello. I made the meatballs beforehand and put them in the freezer. Begun my guest, he will come. Is it okay if I take it out of the freezer and put it in boiling water? I'm waiting for an immediate response.
mrb, I want to make these meatballs on my son's birthday, but I don't know how if I make them the day before, I wonder how it would be if I made the meatballs and boiled them a day later.
Hello Tugba, make the meatballs and boil them. After filtering, store in the refrigerator by wrapping it with cling film. Prepare the sauce 1 day later and add the meatballs before serving and heat in the pan.
The bulgur in it gives away the staleness of the dish, that's all :)
urgent help..I will do it for my son's birthday. Is it okay if I squeeze the meatballs a day before and keep them in the fridge and then boil them close to serving?
You can cook it right away. take it easy.
Hello, Ms. Nilay. I'm planning to make fellah meatballs for New Year's Eve. You said it can be prepared a day in advance. I wonder if we should cook the meatballs and rest them in the fridge. Or should we rest it raw and then cook it? Also, I've never eaten it before, should the fellah meatballs be served hot or cold?
Hello dear lady, you can rest it in the refrigerator after boiling and straining. You can prepare the sauce 1 day later and serve it warm or cold. Take it easy…
I will try it for the first time on New Year's Day... But boiling the meatballs in water scared me. Should I make a special effort to prevent it from falling apart?
no, if it is in the consistency of paste, it will not fall apart after shaping. The important thing is to catch that consistency.
If we make the fellah meatballs 1 day in advance and keep them in the refrigerator, is it okay if we make the sauce the next day, or is it okay if we make it with the sauce a day in advance? :)) thank you, take it easy… I'm newly married and I'm making my menus by looking at your site, thank you very much :)
Hello miss, you can prepare the meatballs and sauce 1 day in advance and let them rest in the refrigerator. Almost all of the appetizers on the New Year's menu will be more delicious if they are prepared and rested a day in advance. http://www.mutfaksirlari.com/2011-yilbasi-menusu.html Yours
Hello, I made your recipe. The recipe I made was not what it seemed. The dough I kneaded did not reach the consistency of paste.
Sibel, could your eggs be stale? Or one of the other materials. If you have kneaded according to the recipe, there should be no problem. You oiled your hands, didn't you?
merhaba
I will definitely try this recipe. I have only one question. Is the 2 glasses of water added to soak the bulgur hot or at room temperature?
It looks delicious. Well done to your hands. I also use tomato and pepper paste together. At the suggestion of my friend, I took out the pomegranate syrup, added some curry spice to the sauce, cooked it on low heat until the meatballs were absorbed into the sauce, it was delicious. I recommend you to try it too.
I want everyone to try it, I tried it, it was delicious, thanks
hello :) I want to try this recipe too, but I have 1 question, how many meatballs are produced with these ingredients? I have 20 meeting for 1 people on the weekend, I wonder if I should try 2 measures :)
yes the original is like this ALREADY
actually we fellahs call it garlic meatballs :)
a wonderful taste, just one of the best flavors of my antebi..but we eat it with love. It's the weekend, my 3-year-old daughter's snack is indispensable…good luck with your hands….
I tried it too.
Hello, I tried your meatballs.
I am a new member to your site, the fellah meatballs looks very good, I will try it on my day, thank you
Thank you very much, Ms. Nilay, if I only ask you to try it like this, please beat the garlic in the air and fry it in olive oil, put it in oil in paprika, turn the meatballs. Would you like it? Regards and love, goodbye, stay friendly
You are right, Ms. Neşe, Kivahan is also done that way. Thank you very much for your recommendation, loves…
I will do it as soon as possible. Thank you.
It's a really good taste, frankly, I like tomato sauce very much, but there is also a different flavor made with spinach. Health to your hands.
good luck with your hands, they look yummy
Ms. Nilay, tomato paste, pepper paste? or tomato paste? thank you
Ms. Meltem, you can use whatever suits your taste. If you want, use a mix of pepper and tomato, it will be even more delicious.