Today, I asked you a question in my Instagram story. You shared the bulgur recipes that you crave the most all day, and the flavors that you wish to eat, even if they were. At Masterchef right now, great meals are made with Filiz Mardin bulgur. I also made with Filiz Mardin Bulgur. Somelek Meatballs I share my recipe with you 😍
Also, I wanted to give you the news you received at Masterchef 🎉😍 @filizmakarna has now added bulgur to the pasta category, which it has been carefully producing with 100% Turkish durum wheat for 50 years.
You can find the geographically marked Filiz Mardin Bulgur, produced from golden yellow durum wheat grown in Mardin and known as the best quality wheat in the world, from all markets!
The most important trick while preparing my recipe is to knead very, very well. Then you will have delicious and delicious bulgur wheat meatballs that do not fall apart. You can also keep the extra meatballs in the freezer if you want.
Collaboration with @filizmakarna #MardindenSofralara #ÖzenimizAynı
Ingredients for Somelek Meatballs Recipe
- 1 cup FİLİZ Meatball Fine Bulgur
- 200 g lean ground beef (twice ground)
- 1 cup of hot water
- Half a glass of FILIZ Semolina
- 2 tablespoons of flour
- 1 medium egg
- 1 tablespoon of pepper paste
- Cumin
- Black pepper
- Salt
For the sauce:
- 2 spoonful butter
- 3-4 tablespoons of olive oil
- 1 tablespoon tomato & pepper paste
- Half a glass of tomato sauce
- 1-2 cloves of garlic
- dried mint
- Salt
For service:
- 1,5 cups of whipped yogurt
How to Make Somelek Meatballs Recipe?
- Put the FİLİZ Meatball Fine Bulgur in a deep bowl. Pour 1 cup of hot water over it and mix. Let it rest for about 10 minutes until the bulgur swells.
- Add ground beef, semolina, eggs, flour, pepper paste and spices and start kneading.
- Knead the meatballs thoroughly until they get a paste-like consistency (approximately 15-20 minutes).
- Tear off pieces of the meatball dough that thickens, wet your hands and give it a finger shape.
- Carefully drop the meatballs into the boiling boiling water.
- While the meatballs are boiling, heat the butter and olive oil for the sauce. Add tomato paste, garlic, mint and salt and fry, add tomato sauce and mix.
- Strain the boiled meatballs with the help of a strainer and transfer them to the pan where the sauce is boiling.
- Transfer the meatballs that you cooked for 2-3 minutes to the serving plate of the sauce. Serve with whipped yogurt.