Meat Cheesecake Recipe
Classic meat raw meatballs, which is the local flavor of the South East Anatolian region, is made by cooking raw meat for a long time by kneading it with plenty of hot pepper, spices and ice. Bon Appetit!
Ingredients:
For: 4 People
Prep: 60 Min
Cook: 15 Min
| Ground Beef (Nuar - Taken 4 Times) | 500 Grams |
| Fine Bulgur (Brown, Raw Meatballs) | 400 Grams |
| Isot | 2 Tbsp |
| Dry Onion | 1 Qty |
| Fresh Onion | 1/2 Bunch |
| Ice | 1 Bowl |
| Parsley (Finely Chopped) | 1/2 Bunch |
| Cumin | 2 Tsp (large) |
| Chili Pepper | 1 Tbsp |
| Garlic | 2 Clove |
| Fresh Mint (Finely Chopped) | 1/2 Bunch |
| Tomato (Planed) | 3 Qty |
| Lemon | 2 Qty |
| Tomato Paste | 1 Tbsp |
| Pepper Paste | 2 Tbsp |
| Lettuce | 1 Qty |
| Black Pepper | 2 Tsp |
| Salt | 1 Tbsp |
Steps:
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Grind your lean ground beef 3-4 times in your butcher shop. In the original recipe, raw meatballs are made with ground meat, which consists of dicing the leg meat with rows. Sort and finely chop the onions and garlic, and put them in a serrated raw meatball tray, if available, or in a wide tray.
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Gently mix the tomato paste and salt and seasonings. Add the fine bulgur little by little and mix it into the mixture. Add half of the grated tomato and knead until the bulgur is soft by adding 2-3 cubes of ice to get the consistency.
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Add ground beef and spices to the softened bulgur and continue kneading. Add the remaining tomato zest. After a while, the meat will start to cook with the effect of the spices. At this time, you can add a little more ice depending on the consistency.
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Finally, check the salt and seasonings. Shape your raw meatballs, which you have stretched for half an hour and rested in the refrigerator, by squeezing them in your palm and serve with fresh lettuce leaves or as a lavash wrap. If desired, you can serve it with pickles, lemon or pomegranate syrup. Enjoy your meal!!
80 Min
