Recipe
Preparation
In the region, cumin is referred to as “zıra,” and the dish takes its name from this distinctive spice. The meatballs are prepared by kneading together half a kilogram of ground meat, 3 minced garlic cloves, 1 tablespoon of cumin (zıra), 1 teaspoon of red pepper powder, 1 teaspoon of black pepper, an adequate amount of salt, and 1.5 cups of cracked wheat (düğü). The mixture is rested for one hour. It is then shaped into finger-sized pieces and fried in plenty of oil until golden on both sides.
The cooked meatballs are traditionally served wrapped in flatbread (yufka) along with onions and parsley. The dish is commonly enjoyed with tea.