Summary

Ingredients

For the dumplings:

• 160 g bulur, finer
• 100 ml boiling water
• 1 onion (s), finely diced
• 250 g round beef
• 1 teaspoon salt
• 0.5 teaspoon ½ black pepper, freshly ground
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon cumin powder
• 0.5 teaspoon ½ sumac
• 2 tablespoon flour
• Oil for frying

For the dip:

• 50 g Swiss chard leaves, rouhly chopped
• 2 tablespoon olive oil
• 6 tablespoon yogurt, Turkish, 10% fat
• 2 garlic clove (s), pressed
• 0.5 teaspoon ½ salt and pepper from the mill

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Instructions

1. Pour boiling water over the bulgur in a bowl, cover, and let soak for 10-15 minutes until the water is absorbed.
2. Add the finely diced onion, ground beef, salt, ground black pepper, paprika powder, cumin powder, and sumac to the soaked bulgur.
3. Knead the mixture thoroughly with your hands until well combined.
4. Lightly moisten your hands with water. Form the mixture into balls 2.5-3 cm in diameter and place them on a floured surface.
5. Set up a steamer with water and bring to a boil. Place the bulgur balls in the steamer basket and steam for 15-20 minutes until cooked through.
6. Heat a small amount of oil in a non-stick pan over medium heat. Add the steamed balls and fry for 2-3 minutes, gently turning occasionally, until the outside is light golden brown.
7. Serve warm.