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Galez Soured Small Meatballs is prepared by forming the mixture prepared with bulgur, semolina, egg, Antep Paste, beef and spices into small meatballs with a diameter of 6-7 mm.
Bulgur, beef (18.2%), water, tomato paste, semolina, wheat flour, egg, pepper paste, red pepper flakes, salt, black pepper.
| Nutrition Facts per 100 g | |
|---|---|
| Energy (kj/kcal) | 886/212 |
| Fat (g) | 3,1 |
| Saturated Fat (g) | 0,6 |
| Carbohydrate (g) | 34,2 |
| Sugars (g) | 0,2 |
| Protein (g) | 10,0 |
| Salt (g) | 1,1 |
For serving 5-6 people, put 200 g boiled diced chicken or beef, 1 cup boiled chickpeas, salt to taste, 5 cups chicken broth and 500 g Galez Yuvalama into a pot and boil for 15-18 minutes. For the sauce, whisk 400 g of strained yogurt with 1 egg yolk in a separate bowl, add the whisked yogurt slowly into the boiling Galez Yuvalama, stir quickly and turn off the heat. Heat half a tea glass of vegetable oil in a separate pan, add 2 teaspoons of mint into the heated vegetable oil, add it to the pot and serve.
