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[Abi]

Ingredients

250 g minced lean veal

2 cups olive oil

1 medium onion

1 teaspoon red pepper paste

½ cup walnut

150 g fine bulgur (creaked wheat)

½ teaspoon (Turkish) red pepper flakes

1 cup drained yogurt

2 cloves garlic

½ teaspoon dried basil

¼ teaspoon ground dried red pepper

Salt + Black pepper

Preparation

In a pan, cook minced veal until veal changes color and all the juice is evaporated. Add ½ cup olive oil and chopped onion. Stir-fry until translucent. Add pepper paste, coarsely chopped walnuts and continue stirring. Season with salt and black pepper. Let cool.

Place fine bulgur in a large working bowl. Pour ½ cup cold water over. Season with salt, black pepper and ground dried red pepper; knead for 20 minutes until well combined.

Oil your hands to pinch off walnut-size pieces of bulgur mixture. Place each piece in your palm. Create a cavity in the center of each, forming a 2-3 mm thick eggshell shape.

Fill each shell with filling and lightly close ends.

In a large frying pan heat olive oil. Fry bulgur balls until golden. Drain on a paper towel.

Beat yogurt with crushed garlic and ¼ cup olive oil.

Heat remaining olive oil in a skillet. Add ground dried red pepper and dried basil.

Place bulgur balls in individual serving bowls. Top with yogurt sauce. Sprinkle heated olive oil over and serve hot.

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