Raw Meatballs are a delicacy of Middle Eastern origin and are widely consumed especially in the Southeastern Anatolia Region of Turkey. Although the exact date of its invention is unknown, it is thought to date back to 3000 BC. Raw Meatballs have been prepared in different ways in different geographies throughout history and there are various versions today.

Raw meatballs It takes its name from the use of raw bulgur in it. Raw meatballs, which are usually prepared with ground red meat and spices, are recently made without the use of meat, as well as the succulent version.

The main ingredient used in the traditional raw meatball recipe is bulgur. Fine bulgur is soaked with hot water and allowed to soften. Then tomato and pepper paste, onion, garlic, lemon juice, pomegranate sourdough, oil, red pepper flakes and optionally spices are added to it. All the ingredients are well kneaded and the bulgur draws water so that the mixture becomes viscous.

Walnut-sized pieces are taken from the kneaded mixture and shaped in the palm of the hand. The prepared raw meatballs are placed on a serving plate and garnished with lettuce or parsley leaves. It is served with lemon slices and lavash bread.

During the consumption of raw meatballs, sweetening is usually done according to personal preferences by squeezing lemon and adding extra spices. In addition, greens such as lettuce, parsley, arugula and extras such as pickles can be offered on the side.

Raw meatballs are a widely consumed snack and meal option, especially in the southeastern region of Turkey. There are varieties of raw dumplings made in restaurants, street vendors and homes.

Finally, hygiene is important during the consumption of raw meatballs. Even in versions without raw meat, care must be taken to ensure that the ingredients are fresh and clean. In addition, the consumption of raw meatballs is not recommended, especially for pregnant women, children and individuals with weak immune systems.

Recipe of raw meatballs with meat

Ingredients:

• 300 grams of fine bulgur
• 200 grams of ground beef
• 2 tablespoons of tomato paste
• 1 tablespoon pepper paste
• 1 large onion
• 4-5 cloves of garlic
• 2 tablespoons isot (optional)
• The juice of half a lemon
• 2 tablespoons of pomegranate syrup
• 2 tablespoons of oil
• 1 tablespoon red pepper flakes
• Salt, pepper, cumin (optional)
• Lettuce, parsley, lemon and lavash bread (for serving)

How to do it:

1. Take the thin bulgur in a deep bowl and soak it with enough hot water to pass over it. Leave for about 15-20 minutes, let the bulgur soften and swell.
2. Grate the onion and garlic or chop them very finely.
3. In a large bowl add the minced meat, tomato paste, onion, garlic, isote, lemon juice, pomegranate sour, oil, chili flakes and optional spices. Season to taste with salt and pepper.
4. Drain the soaked bulgur well and add it over the other ingredients. Knead the ingredients well with your hands, making the mixture homogeneous.
5. Take walnut-sized pieces from the raw meatball mortar and shape them in the palm of your hand. Optionally, you can add lettuce or parsley on top.
6. Place the raw meatballs on a serving plate, serve with lemon slices and lavash bread on the side.

Approximate Nutritional value for this recipe is as follows (an example calculation may be deviations in the values)

Please note that these values are approximate and the recipe may vary depending on the materials and quantities used. Also, portion sizes may vary according to recipe and preference. This table can be used to provide a general comparison, but the nutritional values will vary depending on the exact ingredients the person is using and the serving size.

Bon Appetit Erhan Arda