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Galez Small Bulgur Balls with Sour Spices is prepared by forming the mixture prepared with bulgur, semolina, egg, Antep Paste, beef or chicken meat and spices into small bulgur balls with a diameter of 6-7 mm.
Bulgur, chicken meat (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) | 887/212 |
| Fat (g) | 2,9 |
| Saturated Fat (g) | 0,3 |
| Carbohydrate (g) | 34,2 |
| Sugars (g) | 0,2 |
| Protein (g) | 10,5 |
| Salt (g) | 1,1 |
Put 60 g butter into a pot, roast 150 g finely sliced onion, add one tablespoon tomato paste and one tablespoon pepper paste on the roasted onions and roast for 3 minutes over low heat. Add 5 cups of broth, 200 g of boiled and 200 g of chopped beef, 1 cup of boiled chickpeas, mix well, add salt, lemon salt, black pepper and let it boil. Add Galez Small Bulgur Balls with Sour Spices into the boiling sauce and continue to boil for 15-18 minutes until the bulgur balls soften. Switch off the stove and lightly roast 40 g butter and 2 teaspoons of dried mint in a separate pan, pour it over the dish and serve.
