This Taste Is Not Even In Ready-made Raw Meatballs

This Taste Is Not Even In Ready-made Raw Meatballs Ingredients for the Recipe

2 cups of raw bulgur with raw meatballs (To be taken open from Aktar)
4 tomatoes (The result will be better if put in the freezer beforehand)
2 onions
3.4 garlic cloves
2 tablespoons of pepper paste
2 tablespoons of tomato paste
1 tablespoon of sweet pepper paste< /li>
1 tablespoonful of raw meatball seasoning (Make it ready in Aktar)
2 tablespoons of isot pepper
One teaspoon of mint
One teaspoon of thyme
Salt
Pomegranate syrup
Olive oil
If no ready-made spices (1 each sweet spoon of cumin, allspice, red sweet ground pepper, paprika)
1 teaspoon of black pepper

First of all, rinse the onions and garlic through the rondo, squeeze the juice and put the pulp in the raw meatball tray.
If you are going to use the tomatoes out of the freezer, first squeeze the juice out of it and pass the pulp through the rondo. . Get it on the tray. Add tomato paste and spices.
After adding the bulgur, start kneading.
If your raw meatballs are still dry after they start to soften, pass a tomato and a tablespoon of tomato paste through the robot and add them to the raw meatballs.
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Keep kneading again.
You don’t need to do this extra if your meatballs are not dry. Add half a tea glass of olive oil and pomegranate extract to the completely softened raw meatballs and knead again. it doesn’t get soft.
Have your own Çigkofte seasoning done by transfer. Packaged ones do not give the same taste. It will be much more delicious if you take it out the next day, thaw it, squeeze the juice well and use it.
If you follow the tips, you can make a great raw meatball. Bon appetit dears.