PREPARATION

1.5 cups meatball bulgur 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 at the height of walnuts. The juice of the Muratbey topi cheeses is filtered and dried with a paper towel. Bulgur outer mortar rounds are opened like stuffed meatballs and closed by placing one Topi 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.