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Fellah Meatballs with Purslane

Portion: 4 Serves Preparation: 30 min Cooking: 30 min
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Hello Dear Friends,

It was 10 years ago that I met the Fellah meatballs. At that time, I don't have the thought of going to more professional schools, but I want to get out of my home kitchen and learn something from the masters. With that thought in mind, I entered a kitchen as an intern.

Fellah meatballs on a bed of purslane

We cook dishes from Turkish Folk cuisine in the kitchen. We are preparing not so little ice, but kilo by kilo. I made so many that I never cooked it again for almost 10 years :) Now I wanted to collect this recipe and present it in a way that you can consume it in summer.

The most important trick to consider when preparing this recipe is to knead it thoroughly. The better you knead, the less risk of scattering while boiling. Also, the size of bulgur and water is very important. If you add too much water to the bulgur, you will not be able to gather the meatballs. Therefore, remember that 1 to 1 measure gives the best results.

with me when you try my recipe Don't forget to share on instagram :)

I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari 

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Ingredients for Fellah Meatballs with Purslane Recipe

For the meatballs:

  • 1 cup fine (meatball) bulgur
  • half a glass of flour
  • half a teaspoon of semolina
  • 1 meal spoon tomato paste
  • 1 medium egg
  • Salt, red pepper flakes, cumin, black pepper
  • 1 glasses of water to soak the bulgur
  •  

For the sauce:

  • 3 medium tomatoes
  • 1 medium onion
  • 1 meal spoon tomato paste
  • 1 cloves of garlic
  • 2-3 tablespoons of olive oil
  • salt
  • Red pepper

For Purslane with Yogurt:

  • 1 bunch of purslane
  • 1 cloves of garlic
  • 5 tablespoons of yoghurt
  • salt

How to Make Fellah Meatballs with Purslane Recipe?

  1. Wash the purslane with plenty of water, after filtering it, mix it with garlic yogurt and set aside.
  2. Take the bulgur in a glass bowl, add 1 glass of water and cover it with cling film.
  3. When the bulgur swells and cools completely, add the meatball ingredients and knead for 10-15 minutes until it reaches a paste-like consistency.
  4. Oil or wet your hands. Form rolls from your dough, as in the photo, and tear off small pieces and roll them in your hand.
  5. Make a not very deep hole in the middle of the balls with your finger.
  6. After applying the same process to all the dough, boil the meatballs you prepared in boiling water for 5-6 minutes (until the meatballs come to the surface) and drain.
  7. Pour olive oil into the pan and sauté the onion over medium heat. Cook salt, pepper, tomato paste and tomatoes on medium heat until they thicken and soften.
  8. Add the fellah meatballs to the cooked sauce, add the pomegranate syrup and mix well.
  9. Serve the fellah meatballs that you sauteed with the sauce on top of the garlic purslane.

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