# Rest the bulgur in 1 cup warm water for 10 minutes. Then, add 1/2 tsp salt, 1/2 tsp black
pepper and ground calf meat on it. Knead it for about 10 minutes, by wetting your hands time to time during the kneading.
# Then, pick pieces, which are smaller than
walnuts, from the mixture, roll them and place onto a flat service plate. Place the plate onto the lowest layer of the fridge.
# Put vegetable oil and calf cubes into a pot and cook it over medium heat, until the meat pieces give their broth and soak it again.
# Add
pepper paste,
tomato paste and finely diced
onion on it.
# When the
onion turns into transparent, add
chickpeas, 1 tsp salt and 4 cups hot water or broth into the mixture.
# When the mixture reaches to the boiling temperature, remove the meatballs from the fridge and put them into the mixture. (Do not stir the mixture for keeping the shaped of the meatballs, but shake the pot gently.)
# Cover the lid of the pot, and cook the meal over medium heat for 10 minutes. Then remove it from the stove and serve hot.
