Tangy Turkish Bulgur Meatball Stew with Pomegranate Sauce

Описание: This incredible, yet almost to be forgotten dish is called Nardan Aşı (Nar means pomegranate in Turkish), as it's made with plenty of pomegranate molasses to give it's unique tangy and aromatic flavor. It's an old and local recipe from the city of Diyarbakir in the southeast of Turkiye. Just a perfect combination with bulgur meatballs and sour sauce flavored with spices and pomegranates.

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Ingredients:
• 500 g ground beef (lean)
• 200 g fine bulgur, 1 cup
• 125 ml pomegranate molasses, ~ ½ cup
• 200 g chickpeas (cooked), 1 cup
• 200 g crushed walnuts
• 2 onions
• 60 g tomato paste, 3 tbsp
• 10 g / 3 tsp dried purple basil
• 40 g / 3 tbsp vegetable oil
• 50 g butter / 3 tbsp
• 3 tsp salt
• 1 tsp black pepper
• 2 tsp chili flakes (pul biber)
• 1.5 liter hot water
• Pomegranate seeds and chopped parsley to garnish

Instructions:
1. Add the ground beef into a large mixing bowl or tray
2. Add the bulgur and grate 1 onion, add into the bowl
3. Add crushed dried basil, black pepper, 1 tsp salt and 2 tsp chili flakes
4. Mix the ingredients and knead with your hands for 10 minutes until combined
5. Cover and let the mixture rest for 15 minutes and knead another few minutes
6. Slightly wet your hands and take grape size pieces from the mixture and roll between your palms to shape small balls
7. Cover and set aside the meatballs and let them rest while the sauce is being prepared
8. Heat up 3 tbsp vegetable oil and melt 3 tbsp butter in a large pan
9. Finely chop 1 onion, add into the pot and cook for 2-3 minutes until the onions are lightly browned
10. Add 3 tbsp tomato paste, stir and cook until the paste is cooked and fragrant
11. Add and stir 1.5 liter hot water and bring to a boil
12. Once boiling, add the pomegranate molasses and the meatballs
13. Bring to low heat, gently stir and cook the meatballs for 10 minutes
14. Peel the skins of the cooked chickpeas and roughly chop or crush the walnuts
15. Add the cooked chickpeas and the walnuts into the pot
16. Season with 2 tsp salt and let it simmer for another 20 minutes
17. Serve in deep bowl or plate, garnish with pomegranate seeds and chopped parsley

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