Monday, November 15, 2010


  • 1/3 cup of uncooked chickpeas
  • 1 lb of lamb cubes ( or beef cubes )
  • 1/2 cup of uncooked rice
  • 1 large onion
  • 2 tbsp of tomato paste
  • 1 tsp of red pepper paste
  • juice of 2 lemons
  • 3 cups of water 
  • 2 tbsp of dried ground mint
  • salt
For the bulgur balls:
  • 1 cup of extra fine bulgur
  • 3/4 cup of boiling water
  • 1/2 lb of ground lamb (or ground beef )
  • 1 tbsp of semolina flour
  • 1 chopped onion
  • 1 tsp of ground chili pepper
  • salt
Take bulgur in a large mixing bowl and pour 3/4 cup of boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur, semolina flour, ground lamb, chopped onion, chili pepper, and salt in a bowl of food processor and process it for 15 minutes or until it is well combined.

Take small parts ( about the size of a hazelnut ) of mixing and give them the shape of small balls. Take a large pot and fill it half way with water and bring it to the boil over high heat. Turn the heat down the medium. Take the bulgur balls in a metal colander and place it on the rim of pot and cover the lid. Let the steam of boiling water cook the bulgur balls for 20 minutes.Take them in a tray and let it cool.
Soak chickpeas with 2 cups of cold water overnight.
Next day, wash lamb cubes. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat and the chickpeas for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.Cut the onion into two halves and slice the both halves thinly. Add  onion slices into the broth and turn the heat up to high. Add tomato paste and pepper paste and stir. When the onion is cooked add rice into the pressure cooker and turn the heat down to low. Add cooked lamb cubes and chickpeas in it when rice is done. Stir gently. Add lemon juice and dried mint and stir.Cook it for another 5 minutes over medium heat and turn the heat off.When you are ready to eat first place some bulgur balls in a serving plate then add stew on top.


Rosa's Yummy Yums said...

A gorgeous soup! I love the ingredients used.



Sally - My Custard Pie said...

I've never eaten anything like those bulgar balls....but must rectify soon. I really like the sound of them.

Peter M said...

Soup season is here and the combo of meatball and chickpeas sounds delish!

Hulya Unsal Sakiroglu said...

Looks yummy yum! Have a great eid-al adha with your family!

love from Kars/Turkey

anneminkizıyim said...

Canim merhabalar, eksili yahni harika görünüyor. Bende bayramda misafirlerime firin yapmasi yaptim, yine her zamanki gibi cok begenildi, sevgiler...

Anonymous said...

So delicious. Thanks for the great recipe!