How to Make
Sauté 1 kg of bone-in lamb neck meat in olive oil. After browning, add 2 tablespoons of pepper paste, salt, black pepper, and bone broth and continue cooking. In a separate pot, prepare bulgur meatballs. Boil the shaped bulgur meatballs in bone broth and then lightly sauté them in butter. Cook a cup of pearl onions, boil a large cup of chickpeas, and a small cup of wheat separately. To our neck meat, we add our bulgur meatballs, onions, pickled cabbages, boiled chickpeas, wheat, and the juice from the pickled cabbage and continue cooking. Enjoy your meal.
Ingredients
1 kg Bone-in Lamb Neck Meat
Olive Oil
2 Tablespoons Pepper Paste
Salt
Black Pepper
Bone Broth
Bulgur Meatballs
1 Cup Pearl Onions
1 Small Cup Wheat
Pickled Cabbage
Pickle Juice
Sauté 1 kg of bone-in lamb neck meat in olive oil. After browning, add 2 tablespoons of pepper paste, salt, black pepper, and bone broth and continue cooking. In a separate pot, prepare bulgur meatballs. Boil the shaped bulgur meatballs in bone broth and then lightly sauté them in butter. Cook a cup of pearl onions, boil a large cup of chickpeas, and a small cup of wheat separately. To our neck meat, we add our bulgur meatballs, onions, pickled cabbages, boiled chickpeas, wheat, and the juice from the pickled cabbage and continue cooking. Enjoy your meal.
Ingredients
1 kg Bone-in Lamb Neck Meat
Olive Oil
2 Tablespoons Pepper Paste
Salt
Black Pepper
Bone Broth
Bulgur Meatballs
1 Cup Pearl Onions
1 Small Cup Wheat
Pickled Cabbage
Pickle Juice
