Recipe
Preparation
Three cups of fine bulgur (for kısır), one grated onion, and salt are moistened with one cup of water and left to rest for 15–20 minutes. Once the bulgur has absorbed the water, one tablespoon each of tomato paste and pepper paste, along with black pepper, red pepper flakes, salt, and dried mint, are added and mixed. An egg and flour are then incorporated, and the mixture is kneaded until it reaches a paste-like consistency. Small marble-sized meatballs are formed and placed on a floured tray.
In a separate pot, broth is brought to a boil with added salt. The meatballs are added to the boiling broth and cooked until they rise to the surface, at which point the heat is turned off. Butter flavored with dried mint and red pepper flakes is poured over the meatballs. The cooked meatballs are served with their broth in a dish and topped with garlic yogurt. Additional mint–butter sauce may be drizzled over the dish if desired.
Separately, ribs are fried until cooked. When serving the dish, one rib is placed on top. This preparation is traditionally preferred for iftar meals.