A Bitlis meatball made with lamb, fine bulgur, egg, green pepper, onion, basil, and butter-fried edges.
28 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Chop the onion and green peppers very finely.
Put the ground lamb, fine bulgur, egg, onion, green peppers, dried basil, cumin, red pepper flakes, black pepper, and salt in a large bowl.
Knead the mixture for 10 minutes, adding the water little by little as it firms up.
Divide the mixture into egg-sized pieces and flatten each one into a patty in your palm.
Melt the butter in a wide pan and arrange the patties in a single layer.
Fry the first side of the patties over medium heat for 7 minutes.
Turn them and cook the other side for another 7 minutes, then serve hot.
💡 Tip: Ask the butcher to grind the meat twice; adding the water gradually while kneading with bulgur brings the meatballs together without making them fall apart.
🍽️ Serving suggestion: Serve Er Koca Gormez meatballs hot with optional ayran, sumac onions, and lavash for a hearty Bitlis-style plate.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~450
kcal calories
25
g protein
34
g carbs
25
g fat
2.8g
Sugar
2g
Fiber
1331.7mg
Sodium
17.4g
Saturated fat
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.
Very filling, for a really hungry day
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.
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