Sayfa Görseli





For meatballs:

  • 400 gr. beef mince 
  • 200 gr. lamb mince
  • 1 onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • Half vineyard parsley (finely chopped)
  • 3 tablespoons breadcrumbs
  • 1 egg
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon pepper flakes
  • 1 teaspoon cumin

For Mashed Potatoes:

  • 1 tbsp Muratbey butter
  • 3 potatoes (peeled and boiled)
  • 1 cup milk
  • 1 teaspoon salt

For The Sauce:

  • 1 tablespoon tomato paste
  • 1 teaspoon pepper paste
  • 2 tablespoons olive oil
  • 1 cup hot water
  • Salt

For the above:

  • 1 cup Muratbey Plus Fresh Kashkaval cheese (Shredded)

90 MIN


40 MIN




with each other. Cover the meatballs we knead with stretch film and put them into the refrigerator. Rest it for an hour. Take the boiled potatoes in a saucepan and crush them well. Add milk and muratbey butter and cook over medium heat. Add the salt and take it from the fire. When it's cold, let's fill it in a pastry bag   with a serrated decorating tubes.  Take tangerine-sized pieces of rested meatball and shape them like bowl. Place the bowls we have prepared intermittently on the baking tray. Put the dumpling bowls in the oven preheated at 200 degrees and cook until lightly browned for 15 minutes. Get the baked meatball bowls out of the oven and fill them by  squeezing the mashed potatoes we've prepared . Put it back into the oven and cook for  15 minutes. Mix the ingredients for the sauce well. Take the tray out of the oven and pour the sauce on the tray. Also put shreded muratbey plus fresh kashkaval cheese on top of the mashed potatoes. Put the tray back in the oven and cook until the cheese melts and browns.

* This tasty recipe was prepared by Leyla Yavşan, who we know as the writer of the delicious food recipes on We thank her for her contribution.