Basalla

Ingredients:

120 gr boiled chickpea
1 medium size onion
75 gr tomato paste
300 gr beef
60 ml olive oil
1L hot water
4 gr salt
4 gr sumac

For Bulgur Meatballs:
1 shallot
240 gr fine bulgur
70 gr flour
80 gr semalina
40 ml water
4 gr paprika pepper
20 gr dried mint

To avoid the meatballs falling apart, cook at low/medium fire. Heat the olive oil in a pot. Chop the onion randomly to get big pieces and cook in olive until they are golden. Then, add the beef that is slices into big pieces also. Cook until all the water boils out. Add half of the tomato paste into pot and mix. Pour the hot water and keep cooking for 15 more minutes. Put fine bulgur, semolina, rest fo the tomato paste, mint, paprika and flour in a big mixing bowl. Groat the shallot in it and knead the mixture by adding water. Take pieces as big as a walnut from the mixture and roll between your palms. Add sumac and salt into boiling sauce. Put bulgur meatballs and boiled chickpea into the sauce and cook for 25 minutes at medium fire. Serve the meatballs and beef with sauce.

Bon Appetite!