Çullama Köfte, one of the favorite dishes of Turkish cuisine, has the geographical indication of Afyonkarahisar. It is frequently preferred at iftar tables, especially in Ramadan.
You should definitely try this recipe, which gets its name from the fringe of the outer coating when fried. I am sure that the female leg will be a great alternative for meatball lovers.
In my most recipe, I used @filizmakarna Mardin Meatballs Thin Bulgur, it was a delicious recipe in its perfect consistency.
Filiz Pasta Collaboration💕
Materials:
- 400 grams of ground beef
- Half a glass of Filiz Fine Bulgur
- 1 small onion
- Quarter bunch of parsley
- 1 sweet spice salt
- salt
- black pepper
- cumin
For the coating:
- 3 pieces of eggs
- 3 tablespoons of flour
- Salt
- 1.5 cup of sunflower oil
How to Make Çullama Meatballs Recipe?
- For the meatballs, finely chop the parsley and grate the onion.
- In a deep bowl, knead the ground beef, onion, Filiz Fine Bulgur, parsley and spices for 5-6 minutes until the bulgur swells and the mortar blends together.
- Break off walnut-sized pieces of the mortar and slightly wet your hands, roll the meatballs tightly and press them.
- While the meatballs you have prepared are resting, boil the water and add some salt.
- Cook in boiling water for about 2-3 minutes. Drain the meatballs from the water and leave to cool.
- While the meatballs are resting, whisk the egg, yogurt and flour to coat them.
- Dip the meatballs in the egg mortar, drain the excess and fry them in oil, both front and back. Serve the fried meatballs hot or warm.