TARHANA WITH BULGUR BALLS

150 g fine bulgur 3 tbsp. tarhana 1 tbsp. flour 1 tbsp. butter 1 tbsp. olive oil 1 tbsp. red pepper paste

200 ml meat broth

1 tomato 1 egg

1 onion Yogurt Garlic

Dried mint Leaves

Salt

Black pepper Flaked red pepper

Add hot water to fine bulgur and wait until it is completely absorbed. Add the tarhana, eggs, flour, salt, black pepper, and flaked red pepper, and knead thoroughly until you get a smooth texture. Take small bits from the dough and roll them into balls. Place the bulgur balls onto a tray you have sprinkled with flour. Dice the onion and sauté it with olive oil, adding the tomato and red pepper paste and butter. Add the broth, water, salt, and flaked red pepper to the mixture of onions sautéed in olive oil and boil. Add the bulgur balls to the boiling mixture and cook for an additional 20 minutes. Prepare the yogurt with the garlic in a separate bowl. Add the yogurt sauce to the soup you have placed in a bowl, and serve after sprinkling dried mint.