2 tea glasses boiled Hasata Kırşehir Ram Chickpea
1/3 cup Hasata Antep Fine Bulgur (slightly less than half a cup)
350 g boiled beef cubes
250 g ground beef
1 onion
4–5 sprigs finely chopped parsley
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon tomato paste
6–7 slices of bread
2–3 tablespoons butter
For coating the meatballs
1 tablespoon flour
For the garlic yogurt
1.5 cups strained yogurt
2 cloves garlic
1 teaspoon salt
For the topping
2 tablespoons butter
For the meatballs: place the bulgur, ground beef, grated onion, parsley, 1 teaspoon salt, and black pepper in a bowl and knead well. Shape into small meatballs and transfer to a tray. Sprinkle with flour and coat the meatballs.
In a pot, melt the butter. Add the tomato paste and sauté until fragrant. Pour in 4 cups of water, stir, and bring to a boil. Add the remaining salt, the meatballs, and chickpeas. Cook until the meatballs are fully cooked.
Mix the garlic, yogurt, and salt together. Cut the bread into small cubes and toast in a dry pan until golden.
Place the bread on a serving plate. Spread yogurt around the edges. Add the meatball dish on top. Drizzle with melted butter. Finally, sprinkle with red pepper flakes and serve.
You can add any spices you like.
You can also use stale pide instead of bread.
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