# Put the bulgur into a deep bowl and add 1 cup hot water on it. Rest it for 10 minutes.
# At the end of the resting time, add egg, dried mint,
flour, starch, salt and black
pepper onto the softened bulgur. Wet your hands and knead the mixture until it smoothens. (For about 10-15 minutes)
# After kneading the mixture, put about 6-7 cups of water and some salt into a pot, and place the pot over heat to boil the mixture.
# While boiling the water; pick pieces, which are a little bit bigger than
hazelnuts, from the meatballs’ mixture and roll them.
# After preparing all of the meatballs, put them into the boiling water. When they start to stay over the water, remove them from the water by a strainer. Place them onto a service plate.
# Finally prepare the mixture of upper side; put
olive oil, crushed
garlic, cumin,
pepper paste and some salt into a skillet. Cook this mixture over medium heat for a few minutes.
# After removing the mixture of
pepper paste from the stove, add finely sliced parsley in it, mix. And then, pour this mixture all over the meatballs.
# Serve it hot.
