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Taste and atmosphere
About
Stuffed meatballs prepared by boiling method in Osmaniye cuisine stand out with their thin outer crust and spicy meat filling.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 2 cups of fine bulgur
- 1/2 cup of semolina
- 300 grams lean minced meat (for outer shell)
- 400 grams medium-fat minced meat (for filling)
- 3 onions
- 1 tablespoon of pepper paste
- 100 grams of butter or tail fat
Preparation
- For the filling, sauté onions and minced meat in butter, add paste and spices, then let it cool until firm.
- For the outer dough, soak bulgur and semolina with warm water, add lean meat and salt, then knead into a paste.
- Take mandarin-sized pieces of dough, open inside thinly with your finger, put the cooled filling, and close it.
- Boil the prepared meatballs in boiling salted water until they rise to the surface, then serve with butter.
Practical notes before you go
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