Ingredients (Serves 6)
½ kg flour
250 gr lean ground meat 1 onion
½ kg kurut
1 cup chickpeas
1 kg boned lamb pieces 4 tablespoons of clarified butter
1 teaspoon black pepper 1 teaspoon mint
Salt
For the meatballs
200 gr raw meat for meatballs
4 tea glasses bulgur for meatballs 2 tablespoons isot
1 onion
½ teaspoon black pepper
½ çtea glass of oil Salt

Preparation
The meatballs are made like borani meatballs.**
Kurut and chickpeas are soaked overnight. Chickpeas are boiled well and set aside; Kurut is melted well in the soaked container and passed through a wire strainer. Salt and water are added to the flour in a tray and the dough is kneaded to the consistency of an earlobe and left to rest for 10-15 minutes, then separated into three balls. The first ball is rolled out to a thick bazlama consistency, cut into 1 cm long noodles, placed in a floured bowl and mixed with flour to prevent sticking together.

*Şişperek means manti.
**For the preparation of Borani meatballs, see the borani recipe.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN