Preparation :
Melt the margarine in a saucepan,
add the pine nuts and saute till light golden. Add and saute the diced onions
gently as well. Put the minced meat and currants into a saucepan and continue
sauteeing till golden brown. Remove from heat and add the chopped parsley, salt,
black pepper, pounded walnuts and blend. Allow to stand for a while. In the
meantime, put bulgur on a large tray, add the red pepper, cumin, salt and 1
glass of cold water and knead for half an hour to blend well. Sprinkle water
while kneading if the bulgur becomes sticky. When the bulgur becomes a light
paste, add the twice minced mutton and continue kneading for another 15 minutes.
When the mixture starts to feel like a paste, take small pieces of it and
form egg-like balls. Then, by turning the index finger rapidly inside the bulgur
balls, make fine holes in them. Fill the holes with saute which was set aside
and sequeeze the cover the holes. 30 minutes before serving, put balls in
saucepan containing 6-7 glasses of boiling water and some salt, and allow to
boil for 15-20 minutes. Strain balls with perforated spoon, and place on serving
dish. P.S.: Although many restaurants and stores prefer to offer fried
meatballs, the traditional cooking method is boiling.
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