Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Meatballs Recipes


Meatballs between Eggplant Slices (Meatballs Recipes)

Banu Atabay's Dilim Dolma
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Meatballs between Eggplant Slices



Instructions:
# Firstly peel the eggplants multi-color and rest them in salt water for half an hour. Then slice them into pieces for frying, fry and place onto paper towel to remove extra oil.
# Put the bulgur into a mixing bowl, add grated onion and 1/2 tsp salt on it, and mix it.
# Then, add ground meat, 1 tsp pepper paste in it also. Wet your hands and knead this mixture for 15 minutes. Pick pieces, which are smaller than walnuts, from this mixture and shape them.
# Place half of the fried eggplant pieces into a pot and place the meatballs on them. Place the remaining eggplant pieces over the meatballs.
# Place the tomato circles on the top. Put tomato paste into a separate bowl, add 3 cups hot water, lemon juice and 1 tsp salt on it. Mix this mixture well and pour it over the meal in the pot.
# Cover the lid on and place the pot over high heat. 5 minutes later turn the heat to low and cook the meal for 25 more minutes. Then, remove it from the stove.
# Serve it hot.


Note: Meatballs between Eggplant Slices is a recipe from Elazig city region, but it is almost forgotten.


https://ml.md/en1134


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8.8 ounces fatless ground meat
1 cup bulgur, thin type
1 medium onion
4 medium eggplants
1 tsp pepper paste
2 tomatoes
1 + 1/2 tsp salt

For the Sauce:
1 tbsp tomato paste
Juice of half lemon
3 cups hot water

For Frying:
Vegetable oil