Materials:

• 2 cups Mader Gluten-Free Corn Bulgur,
• 1/5 cup of tomato paste,
• 1 large onion,
• 2 cloves of garlic,
• 1 teaspoon of isot,
• ½ teaspoon of cumin,
• 2 teaspoons of mint,
• juice of half a lemon,
• half a teaspoon of olive oil

Preparation of:

First, pour a glass of boiled water over the bulgur and set aside. While it is cooling, grate the onion and squeeze the juice well. Mince or grate the garlic. Wash the parsley well, separate it from the stems and chop it very finely. Place tomato paste, grated onion, Mader Gluten-Free Corn Bulgur soaked in hot water, spice group and parsley separately in the raw meatball tray. Spread a wet cloth under the tray. The bulgur pile should be at the front, close to you. First, mix the tomato paste and spices well. Then add onion, spicy tomato paste and chopped parsley to bulgur and mix thoroughly. After this stage, we can move on to the kneading phase. Hold the tray with one hand for about 15 minutes and knead with the other hand. The mixture will be very soft at first but will solidify as the kneading process progresses. Continue kneading, adding the lemon after 15 minutes, and the pomegranate extract a few minutes later. After a total of half an hour, check the spice and the hardness of the bulgur. Since we use the salt of the spices, the salt may be insufficient, if necessary, you can add a small amount of salt. When the bulgur softens, add olive oil and knead for a while. When finished, collect the mixture on the edge of the tray. Place a row of dry lettuce leaves on a clean plate. Put water in a bowl. Once you wet your fingers, take walnut-sized pieces from the mixture with your index, middle and ring fingers, squeeze once or twice in your palm and collect them, and place your raw meatballs on the plate in this way by making a single squeeze with enough force to remove your finger prints. Serve with ayran. With your loved ones in beautiful and healthy days. Enjoy your meal.