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About
A delicious local stuffed meatball variation from Sirvan made by kneading fine bulgur, filling it with minced meat, and boiling it.
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Cuisine
Ingredients
- 2 cups of fine bulgur for meatballs
- 1 cup of cracked wheat (yarma)
- 300 grams of ground beef (fatty)
- 2 medium onions
- Half a bunch of parsley
- Salt, black pepper, allspice
Preparation
- For the filling, cook the minced meat in a pot, add finely chopped onions, cook until soft, then mix in spices and parsley and let it cool.
- Soak the bulgur and cracked wheat in hot salted water, then knead thoroughly until a smooth dough forms.
- Take pieces of the dough, hollow them out with your fingers to make thin walls, fill with the cold meat mixture, and seal.
- Boil the prepared kitel in boiling salted water until they float to the surface, then serve hot.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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