0 00:00:00,000 --> 00:00:06,000 Gindik Meatballs 1 00:00:06,000 --> 00:00:10,840 hello, from Mütevazi Lezzetler kitchen with love and respects 2 00:00:10,840 --> 00:00:14,920 in this section we have a topical recipe of meat ball 3 00:00:14,920 --> 00:00:18,840 we will visit Elazig city of Turkey and share "Gindik Meatballs" recipe 4 00:00:18,840 --> 00:00:20,920 but firstly ingredients 5 00:00:21,640 --> 00:00:26,760 for the meatballs; 400 grams of ground meat 6 00:00:27,760 --> 00:00:31,240 1 middle onion 7 00:00:32,240 --> 00:00:35,240 1 teaspoon of pepper sauce 8 00:00:36,200 --> 00:00:39,200 1 teaspoon of basil 9 00:00:40,000 --> 00:00:43,000 1 teaspoon of pepper mint 10 00:00:43,480 --> 00:00:46,480 and 1 teaspoon of salt 11 00:00:47,640 --> 00:00:52,200 for the bulgurball; 1 glass of bulgur 12 00:00:53,200 --> 00:00:55,920 1 glass of flour 13 00:00:56,400 --> 00:00:59,400 1 onion 14 00:00:59,760 --> 00:01:02,760 1 teaspoon of pepper sauce 15 00:01:03,840 --> 00:01:06,840 1 teaspoon of basil 16 00:01:07,760 --> 00:01:11,080 1 teaspoon of pepper mint 17 00:01:12,120 --> 00:01:15,480 and 1 teaspoon of salt 18 00:01:16,480 --> 00:01:21,000 besides; 1 bowl of boiled chickpea 19 00:01:22,000 --> 00:01:28,040 for the sauce; 1 filled tablespoon of tomato sauce 20 00:01:29,040 --> 00:01:32,720 2 tablespoon of butter 21 00:01:33,720 --> 00:01:36,720 some cloves of garlic 22 00:01:37,400 --> 00:01:40,400 1 teaspoon of black pepper 23 00:01:40,920 --> 00:01:43,920 1 teaspoon of citric acid 24 00:01:44,840 --> 00:01:48,320 1 teaspoon of red pepper 25 00:01:49,320 --> 00:01:53,800 and 5 glass of water 26 00:01:54,800 --> 00:01:58,280 after learning the ingredients, let's start with kneading the meatballs... 27 00:01:58,280 --> 00:02:01,280 of "Gindik Meatballs" 28 00:02:01,880 --> 00:02:07,120 firstly we transfer the ground meat to a kneadin container 29 00:02:07,920 --> 00:02:12,080 we add the onion grated... 30 00:02:12,880 --> 00:02:14,960 salt... 31 00:02:15,920 --> 00:02:18,920 1 teaspoon of pepper mint... 32 00:02:19,320 --> 00:02:22,600 1 teaspoon of basil 33 00:02:23,880 --> 00:02:29,440 and 1 teaspoon of pepper sauce 34 00:02:31,040 --> 00:02:34,040 and we start kneading 35 00:02:36,240 --> 00:02:39,880 we kneaded for 3-4 minutes until it becomes a united whole 36 00:02:40,120 --> 00:02:43,120 now we leave this a side 37 00:02:44,520 --> 00:02:48,240 we shall start doing the bulgurballs 38 00:02:49,200 --> 00:02:52,840 we said we had 1 glass of bulgur 39 00:02:53,600 --> 00:02:59,400 we add some lukewarm water on it to wet it 40 00:03:00,000 --> 00:03:03,000 let's mix 41 00:03:04,920 --> 00:03:08,480 we add the onion grated 42 00:03:09,200 --> 00:03:14,760 and while we are waiting it to be puffed... 43 00:03:15,800 --> 00:03:20,800 we shall give shape the first kneaded meatballs 44 00:03:22,600 --> 00:03:25,600 we spreaded flour onto a platter 45 00:03:25,600 --> 00:03:30,560 we roll on small meatballs... 46 00:03:30,560 --> 00:03:34,920 from the mixture kneaded with ground meat 47 00:03:34,920 --> 00:03:37,920 and place them on the platter 48 00:03:44,040 --> 00:03:47,040 we prepared the last meatball 49 00:03:47,040 --> 00:03:50,320 let's leave this to a side, clean our hands 50 00:03:51,400 --> 00:03:58,920 the bulgury mixture is pretty mild now 51 00:03:59,800 --> 00:04:02,320 we add the salt... 52 00:04:02,320 --> 00:04:05,480 basil... 53 00:04:06,520 --> 00:04:09,520 pepper mint... 54 00:04:09,520 --> 00:04:13,600 and the tomato sauce 55 00:04:14,360 --> 00:04:18,280 we will ad flour shortly after 56 00:04:18,280 --> 00:04:21,280 but firstly we mix 57 00:04:22,600 --> 00:04:28,280 it is mixed well, now we continue kneading by adding flour... 58 00:04:28,280 --> 00:04:32,640 until it becomes a united whole 59 00:04:46,120 --> 00:04:49,120 the bulgury mixture became a united whole 60 00:04:49,120 --> 00:04:53,120 now as we done for the meatballs... 61 00:04:53,120 --> 00:04:56,120 we will do small balls like this 62 00:04:56,120 --> 00:05:00,360 and place on a floury platter 63 00:05:07,640 --> 00:05:11,240 we gave shape to the bulgur balls 64 00:05:11,240 --> 00:05:14,240 now we go near the fire to bake 65 00:05:14,920 --> 00:05:17,920 we put the pan onto the fire 66 00:05:17,920 --> 00:05:21,680 as you remember we had 2 tablespoon of butter 67 00:05:21,680 --> 00:05:25,040 we leave 1 tablespoon of it into the pan 68 00:05:25,680 --> 00:05:31,040 and we will fry the meatballs... 69 00:05:31,040 --> 00:05:35,640 until they are colored 70 00:05:41,280 --> 00:05:44,920 we bake the meatballs for a while, then we move it to back fire 71 00:05:45,280 --> 00:05:49,600 we put another pan to the front fire 72 00:05:49,600 --> 00:05:53,560 and we add the butter remain 73 00:05:53,880 --> 00:05:56,880 we roast it with sauce 74 00:06:09,320 --> 00:06:12,960 we roasted until it loses odour 75 00:06:13,280 --> 00:06:19,800 and we add the 5 glass of water 76 00:06:22,760 --> 00:06:25,760 we add the citric acid... 77 00:06:26,000 --> 00:06:29,000 the salt... 78 00:06:30,000 --> 00:06:33,000 the red pepper... 79 00:06:34,240 --> 00:06:38,360 and the black pepper 80 00:06:42,760 --> 00:06:45,760 and the water started to boil 81 00:06:45,760 --> 00:06:49,680 as you remember we had some cloves of garlic, we minced them 82 00:06:50,880 --> 00:06:55,680 now we add the bulgur balls 83 00:06:55,680 --> 00:06:58,680 because the bulgur is baked quickly... 84 00:06:58,680 --> 00:07:01,680 there is no need to fry them before 85 00:07:05,560 --> 00:07:09,920 now 10 minutes is enough 86 00:07:09,920 --> 00:07:12,120 then we will add the other balls 87 00:07:12,600 --> 00:07:15,600 the balls are baked 88 00:07:15,600 --> 00:07:21,040 now we add the fried balls with their oil 89 00:07:29,800 --> 00:07:34,200 lastly we had chickpea boiled... 90 00:07:34,560 --> 00:07:37,560 there is no need to hull 91 00:07:37,880 --> 00:07:44,360 for 10 minutes the all balls will be baked together 92 00:07:44,360 --> 00:07:46,920 by the way "gindik" means circular 93 00:07:46,920 --> 00:07:49,200 i know that you are curious about this 94 00:07:49,200 --> 00:07:51,480 "circular balls" 95 00:07:53,320 --> 00:07:56,320 balls are baked well 96 00:07:56,320 --> 00:07:58,800 now we shall turn off the fire 97 00:07:58,800 --> 00:08:02,040 and we shall service them after they take rest for 10 minutes 98 00:08:04,240 --> 00:08:07,920 "Gindik Meatballs" is ready, we shall service it 99 00:08:08,200 --> 00:08:11,200 very good, the vapour is still on it 100 00:08:11,680 --> 00:08:14,680 we mix 101 00:08:16,720 --> 00:08:19,720 and transfer to a platter 102 00:08:33,080 --> 00:08:36,080 in this section of the kitchen Mütevazi Lezzetler... 103 00:08:36,080 --> 00:08:39,520 we visited Elazig and shared "Gindik Meatballs" recipe 104 00:08:39,520 --> 00:08:43,000 try as soon as possible and remember us and Elazig 105 00:08:43,000 --> 00:08:44,840 good bye...