What else can I make with these ingredients?
This recipe may contain allergens
Kuru Fasulye
Medium 10 hr 41 min~280 kcal 8/10
🍲
Adiyaman Basalla
A Besni-style bulgur meatball stew with chickpeas, beef, tomato paste, lemon, mint, and a tangy broth.
Hard⏱️ 1 hr 28 min📖 1 min readServes 6~430 kcal🇹🇷 Turkish🌍 Full translation
45 min prep 38 min cook 5 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 28 min- Prep45 min
- Resting/Marinating5 min
- Cooking38 min
Ingredients
6 servings
Quick:
For the meatballs
- 1.7 su bardağı(~340 ml) Fine bulgur
- 0.4 su bardağı(~80 ml) Flour
- 350 gr Minced beef
- 1 adet Yellow onion
- 0.6 çay kaşığı(~3 ml) Black pepper
For the pot
- 1.5 su bardağı(~300 ml) Cooked chickpeas
- 1.5 yemek kaşığı(~23 ml) Tomato paste
- 0.8 yemek kaşığı(~12 ml) Pepper paste
- 35 gr Butter
- 2 yemek kaşığı(~30 ml) Vegetable oil
- 3 yemek kaşığı(~45 ml) Lemon juice
- 1 tatlı kaşığı(~10 ml) Dried mint
- 7 su bardağı(~1400 ml) Water
General
- 1.4 tatlı kaşığı(~14 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Soak the fine bulgur with 0.8 cup of hot water for 12 minutes until swollen.
12 min12:00 - 2
Add the flour, minced beef, grated onion, half the salt, and black pepper to the swollen bulgur.
- 3
Knead the mixture for 10 minutes and roll chickpea-sized meatballs.
10 min10:00 - 4
Toast the tomato and pepper pastes in the butter and vegetable oil for 3 minutes.
3 min03:00 - 5
Add the water, cooked chickpeas, lemon juice, dried mint, and remaining salt to the pot.
- 6
Drop the meatballs into the boiling liquid in batches and cook over low heat for 23 minutes.
23 min23:00 - 7
Rest the basalla for 5 minutes and serve hot without crushing the meatballs.
5 min05:00
💡 Tip: Wet your hands while rolling the bulgur meatballs; dry palms crack the mixture and make it open in boiling water.
🍽️ Serving suggestion: Serve basalla in a deep bowl as a one-pot main dish with lemon, dried mint, and optional ayran.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
- Vitamin B12
- Fiber
Nutrition (per serving)
~430
kcal calories
22
g protein
58
g carbs
14
g fat
Protein 20%Carbs 52%Fat 28%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
Community Adaptations (0)
No adaptations yet. Be the first to add one!
FAQ
How many servings does Adiyaman Basalla make?
This recipe serves 6.How long does Adiyaman Basalla take?
Prep 45 minutes, cooking 38 minutes, including 5 minutes of passive resting; 88 minutes in total.Is Adiyaman Basalla difficult?
This recipe is rated hard.How many calories does Adiyaman Basalla have?
Approximately 430 kcal per serving. Protein: 22g, carbs: 58g, fat: 14g.Which allergens does Adiyaman Basalla contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.How many ingredients does Adiyaman Basalla need?
This recipe needs 14 ingredients.
Be the first to review
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Other versions of this recipe
Try a similar recipe in the same category at a different complexity.
Similar recipes
Selected from the same category and tags
Sort:
2 this week
Found an error in this recipe?