Bitlis stuffed bulgur meatballs
Ingredients
- 1,000 gGround beef
- 1,000 gBulgur
- 500 gWater step 2
- 250 gSuet
- 500 gOnion
- 5 gPaprika
- 200 gPomegranate
- 10 gSalt
- 3,000 gWater step 4
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water54%
- Bulgur15%
- Ground beef15%
- Onion8%
- Suet 4%
- Pomegranate 3%
- Salt 0%
- Paprika 0%
Ingredients by weight, heaviest at the bottom.
Method
Mince the kidney fat twice, grate in the onion, add part of the salt, the ground red pepper and the pomegranate seeds, and knead. This is the filling.
5 minKnead the beef mince, bulgur, remaining salt and 500 ml water into the outer dough.
15 minTake 20 g pieces of the outer dough and roll them in your palm. Hollow each out with your index finger, put in 3 g of filling, close it and shape into a ball.
Bring 3 litres of water to the boil and gently add the meatballs. When they float to the top, lift them onto plates and serve.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1653 (Bitlis Eren Üniversitesi)Accessed: November 3, 2026
Last changed: November 1, 2026