I first tried this dish two and a half years ago, when we were invited to visit a Turkish family. At the same time they have visited the mother of the owner of the house, and they are from the East of Turkey. So she cooked Oriental dinner. So delicious, yum. But too sharp. I then still wasn't fond of spicy food, but couldn't stop until I saw the bottom of the dish. It was their traditional dish. When I first met with the bulgur, and with the fact that the cuisine of different regions of Turkey differ. I did not hesitate to ask for a recipe. But in Turkish it was hard to understand, and I postponed it until better times. It is now one of the favorite dishes in our family. I did with slight modifications. About them below. And now the recipe. My first addition is chickpeas. I love him very much and added to many dishes. Soak the chickpeas the day before, the next day, drained the water, added 2-3 cups of new water and boiled. Now make balls. Rinse burghul several times and drain in a sieve, to leave the excess fluid.

Add to bulgur minced lamb, onion (finely chopped or blender to grind), salt and pepper to taste and knead the minced meat, adding gradually water to 1 tbsp. I usually put the mixture in a blender, and water was milled again until all tanuja sticky mass, but so that the beads were made and the stuffing did not stick to hands.

Sculpt small balls the size of a little less than a walnut. They should be more, but I like it when they are small.

At this time, boil water (3 cups water). Put salt, coriander seeds and our balls, cook for a few minutes. Do not overcook!!!! Put in a bowl, and the broth set aside and we need it!!!

In a pan heat oil. Onion cut into half rings, garlic finely chop carrots on a grater. In a frying pan fry until Golden brown onions, add garlic and carrots, fry for 1 more minute.

Put 2 tbsp with the top of the paste, boiled chickpeas, dry mint and pour the broth. Cover with a lid and stew for 5 minutes. Pasta I have a home made specifically for these bulbs and other dishes of bulgur and minced meat. You take your favorite pasta, the taste will not suffer much, just not be as "Eastern" :) About mint. In Turkey it is put almost everywhere and a lot. If you want, put 2 tsp and more, but for my taste, the proposed amount is sufficient.

After 5 minutes, check for salt and add if necessary. Put our meat balls, add the optional hot red pepper, cover again with the lid and cook for 2-3 minutes. Pepper burning here should be plenty. You put the taste, and may not be used if you do not like spicy.

The dish is ready!!!!!