| 1 | Wash and drain the bulgur. |
| 2 | Grate the onions, chop the parsley and mix them together. |
| 3 | Skin and dice the tomatoes and add to the onions and parsley. |
| 4 | Put the salt, black pepper, red pepper, allspice and cumin into the mixture, and blend by mixing with the hand a couple of times and set aside. |
| 5 | Put the meat and bulgur on a large tray and make into a apste by kneading. |
| 6 | Moisten hands with cold water occasionally while kneading. |
| 7 | Add the prepared mixture of onion, tomatoes and spices to the meat and knead to make a paste. |
| 8 | Take small pieces of the mixture and press with the palm to flatten it, and put on a serving plate. |
| 9 | Decorate with lettuce and parsley before serving. |
| 10 | It is recommended that you prepare raw meatballs just before serving, because if they are allowed to stand for a long time, the taste is spoiled. |
| 11 | Note: bulgur is a kind of turkish wheat, available in turkish groceries |
