Ingredients (Serves 6)
½kg minced dark meat 
2 tea glasses of walnut kernels
6 tea glasses of fine bulgur for meatballs 
4 tea glasses of red pepper flakes
1 medium onion 
1 teaspoon of salt
1 teaspoon of cinnamon 
1 bunch of parsley
5-6 green onions

Preparation
Red pepper is soaked in a bowl beforehand and kept in the refrigerator if possible. The meat that has been pounded into a paste and the nerves have been removed, red pepper, finely chopped onion, garlic, salt, cinnamon, is mixed well in a meatball basin and half of it is put in the freezer. The bulgur is slowly mixed into the other half of this mixture that remains in the basin and kneaded with ice. After the meatballs have set and the bulgur has softened, the part of the mixture that has been kept in the freezer and the walnut kernels that have been broken into small pieces are added and kneading is continued. After kneading for 10 minutes, cold water is gradually added and the dry kneaded meatballs are started to soften. When it reaches the consistency of a paste, greens (very finely chopped parsley and green onion) are added and mixed well. Served. Usually made on Sıra Gecesi, walnut kofte is eaten with ayran, has, mint, mustard, cress, pirpirim, pennyroyal, lamb's ear, white cabbage, radish, diced cucumber, tomato, and eşkili.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN