Gaziantep steamed bulgur meatballs (süzek yapması)
Ingredients
- 250 gGround lamb
- 350 gBulgur
- 100 gOnion
- 3 gGarlic
- 30 gTomato paste
- 30 gPepper paste
- 10 gPaprika
- 10 gSalt
- 5 gGround black pepper
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
- Bulgur44%
- Ground lamb32%
- Onion13%
- Pepper paste 4%
- Tomato paste 4%
- Paprika 1%
- Salt 1%
- Ground black pepper 1%
- Garlic 0%
Ingredients by weight, heaviest at the bottom.
Method
Finely chop the onion and garlic.
Knead the bulgur, mince, onion, garlic, pastes, red pepper, salt and black pepper in a bowl without adding any liquid.
Take small, palm-sized pieces of the mixture and shape them into flat patties.
Place a sieve over a pot that is kept at a boil and arrange the patties on it, not touching the boiling liquid. Steam them.
35 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 754 (Gaziantep Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026