Ingredients:

- about 1 waterglass of green lentils

- up to 1 kilograms of potatoes

- 750 grams of fine bulgur

-  1 chopped onion

- tomato and pepper salçası

- black pepper, cumin, red pepper (kırmızı pul biberi)

- lots of olive oil or butter

Preparation:

- Boil the green lentils in an amount of water that is just enough for the bulgur (sorry, ´decision of the eye´, göz kararı!)

- boil the potatoes

- once the lentils are cooked well, take it off the stove, empty the bulgur in the pan and close the lid, let the bulgur take up the water of the lentils

- crush the boiled potatoes

- mix the crushed potatoes together with the lentils/bulgur-mix.

- heat the oil (lots of oil in a frying pan and fry the onion, then add the tomato and pepper paste. Stir well

- Turn off the heat and add cumin, black pepper and red pepper.

- Pour this mixture over the crushed potatoes/lentils/bulgur mix and knead until you have a rather firm ´dough´

- shape it into small ´balls´ (the shape should be like somewhat in the picture, though I learnt it from my mother-in-law-to-be, so no peppers as you see in picture)

In addition: you can heat up some more oil and season it with isot pepper, red pepper, or anything you like. It is nice to dip the balls into seasoned oil and then eat

Afiyet olsun!

Isot is a special kind of Turkish pepper produced in Urfa. It is made of peppers that are laid down to dry in the sun for three days (each day the colour changes and the last day it turns black). Then the peppers are crushed, mixed with  a bit of olive oil and salt. I use it in nearly every dish, when I put chees on bread to melt in the oven I put it, in soups, meat, (especially minced meat!), actually basically anything. It is a hot pepper but not one that burns your throat!

Ingredients:

- 500 grams of minced lamb

- 1 onion

- parsley

- 4/5 potatoes

- about 4/5 tomatoes or 2 tablespoons of tomate puree

- salt, black pepper and cumin

Preparation:

- preheat oven up to about 150-200 degrees C

- bring the potatoes to a boil

- chop the parsley real fine (advice: put it in a big cup and cut them with a scissor inside the cup, saves a lot of time and you can get it practically as fine as you want)

- grate the onion and squeeze out the juice

- mix the onion, parsley, salt and pepper with minced meat and knead well

- crush the boiled potatoes well

- make a small meatball of the seasoned minced meat and make it flat in the middle using your thumb

- take a bit of the crushed potatoes and place it inside the vacant, flat space of the meat

- grease an oventin with a bit of olive oil and place the meatballs filled with potatoes on it

- Either grate the tomatoes as well and pour it over the meatballs, or mix some domates salçası with water and pour over it.

- Cook in oven for about half an hour or untill the meat is cooked well.

VERY delicious if you ask me

 I mostly liked the last part But the meal was prepared fast, so Im happy! The thing I hate most is that preparing it takes me so long But now I just buy lots of minced meat and prepare the köfte all at once and put it in the freezer in 1 person portions

It´s nice to add isot-pepper on top when serving and personally I like chopped raw onion in the soup.

I have finally mastered it, the food processor and high-pressure cooker did the trick.

 I was referring to our marital arguments

Obviously I am not that pink that I don´t see your argument in this case

  I know And it makes me happyyy looking back hahaha!

 That´s what you say when we argue too But you know, words can hurt too!

Thanks AlphaF! I already thought I had read something alike before. I read a few of his pieces in a collection, I recalled it when you wrote Ahmed Arif´s name.

And DAMN just realised that 5 years have passed!