PREPARATION

1.5 cups fine bulgur for meatballs  and ½ cup semolina are soaked and fluffed with 1.5 cups boiling water . After the mixture cools, add 1 teaspoon salt, ½ cup flour, 1 egg and knead. It is cut into pieces as big as walnuts. This round dough of bulgur are opened like stuffed meatballs and then closed again after placing one Muratbey Naturena Fessita cheese slice inside them. When all is finished, it is boiled and drained in boiling water with a little salt. Drizzle with hot butter with flakes of pepper and serve. Or it is fried in oil and served on top with tomato sauce or another desired sauce.

* We thank Ms Füsun Özcan  who reinterprets these magnificent traditional dishes with Muratbey's innovative cheeses.