- 250 grams of ground beef
- 1 teaspoon fine bulgur
- 1 onion (grated)
- 1 tea spoon salt
- 1 tea spoon black pepper
- 1 tea spoon cumin
- 2 tablespoons flour
For the meatball:
- 6 cups water
- 1 tea glass of noodles
- 1 teaspoon boiled chickpeas
- 2 tablespoon butter
- 1/2 dish spoon dry mint
- 1 sweet spoon powder red pepper
- 1/2 tablespoon butter
- 1 tea spoon powder red pepper
You can also add bitter pepper to your taste buds. You can boil the chickpeas overnight in the water and buy them as boiled as you can.
How is it prepared?
To prepare the roast; wash, filter and mix bulgur, grated onion, salt, black pepper and caraway in a bowl.
Remove the pieces of meatballs you prepared, the size of the hazelnut, roll it with your hands and take a bag of flour.
Make sure that all the pebbles you have prepared soak up the sprinkle of the crumbling lightly.
Take 6 cups of water to a pot and boil it by adding some salt.
When the water boils, add the grilles you have prepared and boil the grilles for about 15 minutes.
When the morsels are boiled, top up the wines. Add the chickpeas when you soften the noodles. After cooking for about 15 minutes, take the pot from the heat.
In a pan, melt the mint and red pepper in the butter and pour over the soup and mix.
Take the hot sauce for service and serve it in a frying pan with the red pepper you roast in butter.