The recipe for stuffed meatballs varies from region to region, city to city and even from person to person. Some people like it deep fried and crispy. Some people never go wrong with boiled stuffed meatballs. There are those of us who say, "I won't eat it without peanuts or walnuts", and there are those of us who say, "Meatballs have thin dough and a lot of oil."
No matter how we like it, stuffed meatballs are our crowning glory. It is not easy to make stuffed meatballs like that. It requires skill and effort. Antakya style oruk is a type of stuffed meatballs where labor and quality ingredients speak for themselves. Its biggest feature is that it puts pounded meat into its dough. The meat purchased from the butcher is shredded at least 3-4 times. The pounded meat obtained from meatballs becomes completely delicious when added to the meatball dough. Of course, we haven't forgotten those of you who said, "I don't want to put it on." We have a little suggestion for them in the tips section.
Has the smell of Hatay cuisine arrived? Then, it's time to show off your skills!
For the dough:
- 1.5 tablespoons of flour
- 100 grams of lean ground beef
- 2 tablespoons semolina
- 2 cups fine bulgur for meatballs
- 1 tablespoon tomato paste
- 1-2 teaspoons of salt
For the inside:
- 400 grams of medium-fat ground beef
- 5 tablespoons of olive oil
- 2 medium sized onions
- 2 teaspoons black pepper
- 2 teaspoons of salt
- 1 cup coarsely chopped walnuts
To fry:
- 1.5 cups of oil
How to Make Fasting Recipe?
- Put the bulgur in a bowl, add hot water, cover it and wait for the bulgur to swell.
- Add all the ingredients except the minced meat to the swollen bulgur and knead the meatball dough, wetting your hands in between.
- Then add the minced meat. Knead this for at least 10-15 minutes and ensure that all the ingredients mix well.
- Then prepare the filling. Fry the chopped onions in olive oil until they turn brown.
- Add the minced meat and continue roasting.
- When the minced meat is cooked, finally add walnut spice and salt and let it cool.
- Cut pieces of the size you want from your dough and start carving the inside of your meatballs with your finger, starting from the middle part.
- When you get a long oruk shape, fill your meatballs with minced meat mixture and close the edges.
- When everything is done, leave it to rest in the refrigerator for 1 hour.
- Fry the fish in the heated oil until they turn brown both front and back. Enjoy your meal!