Ingredients (Serves 6)
1.5 kg lamb
½ kg lean cubed meat 2 tablespoons tomato paste
½ cup of plain butter Black pepper
Yoghurt with garlic Salt
For Borani meatballs
8 tea glasses of bulgur for meatballs 300 gr pounded black meat
1 tea glass of red pepper 2 teaspoons of salt
1 tea spoon of black pepper 1 medium onion Oil for frying

Preparation
Meatballs: Bulgur is placed in one corner of the tray, the remaining ingredients and onion are divided into eight equal pieces and placed on the tray, mixed well. Slowly add bulgur and knead with water. When bulgur softens, roll a small piece in your hand. If it rolls without falling apart, it means it has reached the consistency of köfte (it has set). Köfte is gathered on one side of the tray and the onions inside are cleaned. A small amount is taken and small squeezes are made. The squeezes are rolled in the palm of your hand to the size of a chickpea. It is fried in plenty of hot oil until its color darkens.

Dish: On the other hand, soak the keme in water, clean it thoroughly by scraping it with a knife and chop it into pieces a little larger than the tavla membrane. In the oil heated in the pot, first the boiled meat, then the keme is roasted, mixed well. After it is slightly stirred and roasted with tomato paste, it is cooked with six or seven glasses of water and salt and black pepper. The dish poured over the meatballs placed on the serving plate is eaten with white rice pilaf (mostly in April and May) with the addition of garlic yogurt.

*Keme: A type of wild mushroom that resembles potatoes, truffles. Keme, which grows in barren lands, becomes abundant in spring, during stormy, rainy and lightning weather. Keme collectors collect keme in the early morning hours in the barren lands. They look for it in swollen mounds in the fields. It is delicious, high in protein and nutritious, and its juice is said to be used for some eye diseases. A French food writer has said of truffle, a type of truffle, "It's not exactly an aphrodisiac, but with truffle, women tend to become softer and men more sympathetic." The times when the kemen comes out are a kind of joyful period for the people of Urfa, and the keme, which has been eagerly awaited since the previous year, occupies the minds, stomachs and tongues of the people of Urfa in an unrivaled way with approximately ten different dishes in this limited period.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN