Bulgur and beef meatballs simmered in a tangy tomato paste and pomegranate molasses broth, topped with mint and pepper butter. A southeastern Turkish stew that is a source of protein.
Ingredients
Instructions
- 1
Put the bulgur in a bowl, pour over 200 g of boiling water, cover and leave for 15 minutes to swell.
- 2
Grate the onion. Add the beef, half the onion, the cumin, half the pepper flakes and half the salt to the bulgur and knead for 8-10 minutes until sticky and smooth.
- 3
Roll the mixture into hazelnut-sized meatballs.
- 4
Melt 25 g of the butter in a pot and cook the remaining onion for 4 minutes. Stir in the tomato and pepper pastes for 2 minutes, then add the remaining 750 g water, the pomegranate molasses and the remaining salt and bring to a boil.
- 5
Drop the meatballs into the boiling liquid one by one and simmer over medium-low heat for 20 minutes until cooked and the broth thickens slightly.
- 6
Melt the remaining 15 g butter in a small pan, sizzle the mint and remaining pepper flakes for 30 seconds and drizzle over the stew. Serve hot.
Nutrition
Per serving
| Calories | 378 kcal |
|---|---|
| Protein | 16 g |
| Carbs | 42 g |
| Fat | 17 g |
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