# Add dry bulgur, salt, black
pepper and crushed red
pepper onto the ground meat, knead the mixture at least for 10 minutes, by wetting your hands time to time, until the mixture turns to homogenous totally.
# Pick
chickpea sized pieces from the prepared mixture, and roll them.
# Put 1/3 cup vegetable oil into a large skillet, and place the skillet over high heat. When the oil turns to hot, add the meatballs in it. Fry the meatballs with light pink color by shaking the skillet time to time.
# Remove the fried meatballs form the skillet. Put the remaining 1/6 cup of vegetable oil into the same skillet.
# When the vegetable oil turns to hot over medium heat, add finely diced
onion in it. When the
onion turns to transparent, add
tomato paste and
flour in it. Sauté the mixture for about 1-2 minutes.
# Then sprinkle salt all over and add 7 cups of hot water. When the mixture reaches to the boiling temperature, add the fried meatballs in it.
# Cover the lid of the pot, and cook the soup over medium heat for 15 minutes. Then, add the crushed
garlic and
lemon juice in it. A few minutes later, remove the pot from the stove.
# Serve the ihbeysi soup hot. Sprinkle finely sliced parlsey all over the soups.
