SERVES HOW MANY
for 6 people
PREPARATION TIME
10 minutes
COOKING TIME
25 minutes
The word suzek, which comes from the word 'suzek' used for sieve in Gaziantep, is a local meatball consisting of a combination of bulgur and minced meat and usually steamed on a sieve. Süzek is traditionally served with yoghurt soup in autumn and winter. I can't get enough of its taste! Get ready, these meatballs, which are both satisfying and easy to prepare, will delight your fingers.
- 250 grams of ground beef (medium fat)
- 2 cups bulgur for rice
- 1 onion (finely chopped )
- 6 cloves of garlic (finely chopped)
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- 1.5 teaspoons of salt
- 1.5 teaspoons of black pepper
- 1 tablespoon ground red pepper
How to Make Suzek Recipe?
- Add all the ingredients into a large tray.
- Knead the meatball dough for about 10-15 minutes until it is well combined.
- Meanwhile, for boiling, take a pot large enough to place a strainer in your hand, fill it with water so that it does not touch the strainer, and let it boil.
- Start shaping meatballs by cutting medium-sized pieces from the meatball dough. Roll it and flatten it by squeezing it between your hands.
- Place the meatballs you have prepared in a boiling strainer over low-medium heat, close the lid of the pot and steam them for 20-25 minutes.
- Repeat the cooking process until you run out of meatball dough and check the water level in the pot and add as needed.