Meatless Raw Meatballs (in full consistency) (with video)

Ingredients for Meatless Raw Meatballs (Full Thickness) Recipe

• 3 cups of fine bulgur for raw meatballs
• 1 tomato
• 1 onion
• 1 tablespoon tomato paste
• 1 tablespoon pepper paste
• Half a tablespoon of pomegranate syrup
• 3 tablespoons of olive oil

• 1 tablespoon of chili flakes
• 2 tablespoons of isot
• 1 teaspoon of black pepper
• 2 teaspoons of salt
• 1 teaspoon of ground pepper

• 1 bunch of green onion green leaves
• 1/2 (half) bunch of parsley

• Curly
• Lemon

How to Make Meatless Raw Meatballs (Full Thickness) Recipe

1. Let’s soak 3 glasses of fine bulgur with 2, 5 glasses of hot water.
2. Do not put enough water that is not boiling, but not hot enough to reach your hand.
3. Because tomato grater water will enter. Grate the onion and strain the juice so that it is not bitter, let’s grate the tomato.
4. Let the bulgur brew, brew and be warm enough for the hand to enter. Add grated onion, tomato and olive oil, salt and knead for half an hour.
5. Wet your hands if it is too thick. Add tomato paste, pomegranate syrup and spices and knead for another 20 minutes.
6. The more you knead, the better. You can increase the bitterness as much as you want.
7. Let’s add the finely chopped spring onion and parsley at the end and knead for 10 more minutes.
8. Let it rest for a few minutes, when it becomes shaped, I will tear off the pieces, squeeze them and arrange them on the green leaves.< /li>
9. Four finger prints will appear. Let’s wrap it in curly leaves and squeeze lemon while eating it.
10. You can’t eat with raw meatballs. Wrapped in rolls and consumed with ayran.