The Anatolian Anali Kizli (poached lamb and veal patties with a bulgur)

Ingredients - (Serves 5-6)

2 cups fine bulgur (cracked wheat)
250g fat free meat (special meat for use of steak tartar a la turca-çiğ köfte)
1 onion
Salt, black pepper, red pepper flakes

For meat patties;
500g meat cubes
1 cup chickpeas,
1 tablespoon tomato paste,
1 tablespoon red pepper paste,
1 lemon juice,
2 tablespoons ghee (clarified butter) or butter
Dried mint powder


Put the meat in a pot and add enough water to reach top of the meat and scoop out foamy scum rising to the top and add chickpeas soaked overnight and cook them until tender. Add tomato and red pepper paste to the cooked meat and chickpeas with a pinch of salt and then leave it. Add fine bulgur, meat, finely chopped onion, black pepper and enough salt and then knead the mixture with your hands by adding water slowly until you get the consistency of a chewing gum. Shape the mixture in your hands in a hazelnut size and put them in a strainer placed on a pot with full of boiling water and place a cover on the strainer and then leave the meat patties to steam for 20 minutes until cooked. Add cooked meat patties in the meat and chickpeas you prepared and let it come to a boil once, finally add lemon juice. Sprinkle with dried mint and serve with melted butter.

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