# Firstly prepare the covering part of the meatballs. Put grated
onion and stale
bread slices into a mixing bowl. Knead this mixture until it turns into homogenous.
# Add ground meat, crushed red
pepper, black
pepper, sodium bicarbonate, cumin and salt on it. Knead this new mixture until it smoothens. Then, place it onto the lowest layer of the fridge to refrigerate for an hour at least.
# Meanwhile, prepare the filling of the meatballs. Put vegetable oil into a skillet and make it hot. Then add finely diced
onion in it and sauté it until the
onion pieces turn into transparent.
# Add ground meat on it and sauté it until it gives it broth and soaks again. Then add washed bulgur, black
pepper, salt and pistachios in it. Stir the mixture and cover the lid of the pot. Let it cool down.
# Place a piece of aluminum foil, which has about 20 inches length, over the bench. Lay the refrigerated meatballs’ mixture onto the foil by giving it square shape with 1/2 inch thickness.
# Place the mixture of bulgur on it by forcing on it with same thickness. Make the mixture as cylinder by the help of the foil. Warp it by the foil firmly.
# Place it into the oven, which is preheated to 374 F, and cook it for about half an hour.
# Rest it for half an hour, after removing it from the oven. Then, slice and serve it.
