• 6 cups of bulgur
  • 8 cups of boiled water
  • 1 tablespoon of salt
  • 2 sprigs of freshly chopped basil
  • 3 tablespoons flour
  • 1 kilo of ground beef
  • 3 ¼ cups of sunflower oil
  • 1 kilogram of finely chopped onion
  • Salt / pepper
  • ½ bunch finely chopped parsley


40 pieces can be made, preparation time 120 minutes

Put the bulgur in a deep bowl. Put the boiled water, salt and a basil on top, mix and leave. Take the bulgur that you leave to rest, add flour and knead.

In a medium saucepan, fry the ground beef until it absorbs water. Add the ¼ glass of oil and onions and roast. Add salt and pepper and mix. Add the parsley and the basil to the mince and remove from the oven.

Open the bulgur mixture by hand or in the bulgur patties machine. To open it by hand, take tangerine-sized pieces from the mixture. While grasping the meatballs with one hand, open the meatballs with the index finger of your other hand. Put the minced meat into the meatball that you have made into the hollow and cover it well. Continue this process until the bulgur mixture is finished. Fry the meatballs you prepared in a deep saucepan in three glasses of hot oil. Strain the bulgur meatballs and add them to the serving dish. Serve hot with a lemon slice.

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