Mihriban Usta’s Çiğköfte

Ingredients for Mihriban Usta’s Çiğköfte Recipe

• 2 cups of raw black bulgur for raw meatballs (to be taken open from transfer)
• 4 tomatoes (the result will be better if put in the freezer beforehand)
• 2 onions
• 3-4 cloves of garlic
• 2 tablespoons of pepper paste
• 2 tablespoons of tomato paste
• 1 tablespoon of sweet pepper paste< /li>
• 1 tablespoonful of raw meatball seasoning (prepare at transfer)
• 2 tablespoons of isot pepper
• 1 teaspoon of mint
• 1 teaspoon of thyme
• Salt
• Pomegranate syrup
• Olive oil
• If there are no ready-made spices (one teaspoon each of cumin.y enibahar.red sweet paprika.pulpepper
• One ​​teaspoon of black pepper

Making Mihriban Usta’s Çiğköfte Recipe

1. First of all, pass the onions and garlic through the rondo, squeeze out the juice and put the pulp on the raw meatball tray.
2. If you are going to use the tomatoes out of the freezer, first squeeze the juice out of them and pass the pulp through the rondo.
3. Place on a tray.
4. Add tomato paste and spices.
5. Start kneading after adding bulgur.
6. If your raw meatballs are still dry after they start to soften, add a tomato and a tablespoon of Pass the tomato paste through the robot and add it to the raw meatballs.
7. Continue kneading again. If your raw meatballs are not dry, you don’t need to do this extra.
8. Add half a tea glass of olive oil and pomegranate syrup to the completely softened raw meatballs and knead again.
9. Add the finely chopped parsley and lubricate your hands and squeeze.< /li>