Famous Antep Style Meatballs with Walnut

Ingredients for the Famous Pistachio Meatballs with Walnut Recipe

• 1 glass of fine bulgur
• 3 medium large potatoes
• 1 glass of ready-made tomato paste (reduce the quantity if it is homemade paste)
• 1 glass of coarsely ground walnuts
• Half a glass of ground pepper
• Half a glass of isot
• 1 onion
• 1 teaspoon of cinnamon
• 1 teaspoon of cumin
• 3 teaspoons of meatball seasoning
• 1 tea glass of olive oil
• Half a tea glass of pomegranate marshmallow

How to Make Famous Pistachio Meatballs with Walnuts Recipe?

1. First, let’s peel and dice the potatoes.
2. Add a little salt Let’s boil the bulgur with half of the water of the cooked potato by taking the fine bulgur into a meatball bowl. (You have to be careful not to get too wet at this point, because the potatoes will get extra wet when they come in.)
3. Let’s strain our potatoes and make them smooth by pulling them with a blender, and let’s mix them by pouring them over the meatballs.
4. Let’s mash the onions by passing through the rondo. At the end of the time, let’s knead a little by adding the spices and tomato paste.
5. Let’s knead the onion well by adding the pomegranate syrup.
6. At the end of the time, let’s add olive oil and walnuts and knead a little more.
7. In the refrigerator. After resting for 2-3 hours, we can serve. It tastes better the longer you wait. You can also make it 1 day in advance, bon appetit.