Ingredients (Serves 6)
6 cups bulgur for meatballs
1 cup plain butter
6 eggs
2 cups red pepper flakes
2 tablespoons tomato paste
1 large onion
1 dessert spoon of cinnamon
1 bunch green onions
1 bunch parsley
4 fresh garlic cloves in season
Salt

Preparation
After cleaning and washing the fresh onions, fresh garlic and parsley, chop them finely and put them in a   plate, prepare the greens*. Meanwhile, break the eggs into a deep bowl, add a small amount of salt and beat them. Pour the oil into a large pan and wait on the fire. Place the bulgur on one side of the tray. Chop the onion and put it on the other side of the tray, add tomato paste, chili pepper, salt and cinnamon and mash it well. Gradually add the bulgur to the mixture and start kneading, when it dries, add a little water. Knead until the bulgur is completely soft. Turn on the heat and start heating the oil. Pour the eggs into the hot oil and cook until they are browned on both sides. When the meatballs are softened with water, greens are poured on top and the kneading of the meatballs is continued. The cooked eggs are added while hot, mixed, and placed on a serving plate. Egg meatballs are eaten with ayran, has, mint, mustard, cress, pirpirim, pennyroyal, lamb's ear, radish, cucumber, tomato, sour or pickled vegetables

*For greens, see: İğköfte

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN