1 cup chickpeas soaked washed with water in the evening, the next day in a pressure cooker with 1 cup of boiled water.(chickpea filtered water is separated for use in food). onions are peeled, washed and finely chopped. A tray of onion, 3 tablespoons tomato paste, 1 teaspoon red pepper, minced meat, bulgur and 1 teaspoon salt issue is thoroughly kneaded until özleşince. And thoroughly purify adding grits. Rounded on the pea-sized pieces. roasted minced meat from drying oil in a pot on the other side. The remaining 2 tablespoons of tomato paste by adding 1-2 times translated. Chickpeas, remaining paprika, sumac mixed and added to water. The water boiled chickpeas, added tamlanarak to 8 cups. Boils remaining salt and balls are thrown, 5 minutes until the meatballs are discarded and salt, boil until 5 minutes (more if boiled dumplings are distributed). Peppermint was added and lowered from the furnace. Hot as served. The service will be immediately filtered meatballs, meatballs service water heating time to do are added. Otherwise patties distributed.
Meatballs with sour
| Material | Amount | Gram |
| BAHAROGLU Chickpeas | 1/2 cup | 85 |
| Onion | 1 medium | 70 |
| Tomato paste | 5 tablespoons | 50 |
| Red pepper | 2 tsp | 4 |
| Mince | 1 cup | 200 |
| BAHAROGLU raw fine bulgur | 1 1/2 cups | 240 |
| Salt | 2 tsp | 12 |
| Reputation | 1/2 cup | 55 |
| Semolina | 1/2 cup | 75 |
| Cubed meat | - | 200 |
| Olive oil | 7 tablespoons | 70 |
| Sumac water | 4 tablespoons | 40 |
| Water | 8 cups | 1600 |
| Mint | 2 tablespoons | 3 |
