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
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.
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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