Harput Meatballs | Elazig-Style Stuffed Bulgur Dumplings in Broth

Cook the ground meat in a dry skillet until it releases and reabsorbs its juices. Add the finely chopped onion and cook until translucent. Stir in the coarsely chopped walnuts, salt, black pepper, and mint. Cook for 2 more minutes, then let the filling cool completely.

Knead the hydrated bulgur with the semolina, egg, and salt for at least 10 minutes. Flatten a small piece in your palm: if you can thin the edges without cracking, the mixture is ready. If it cracks, add 2 tablespoons of hot water and continue kneading.

Melt the butter in a pot and cook the tomato paste for 1 minute. Add the meat broth and salt, then bring to a boil.