Meatball Stew

• 1/2 pound ground beef 85 % lean
• 1 onion
• 5 tbs bulgur wheat (if your meatballs not firm enough you can add more bulgur wheat)
• 1 tbs tomato paste
• 1 tbs pepper paste
• 1 egg
• 1/2 tsp cumin
• to taste pepper and salt
• 4 quarts boiled water
• 1 carrot
• 1 Italian green pepper
• 2 large potatoes
• 2 tbs plain thick yogurt
• 1/2 lemon juice
• 1 egg yolk

1. Mix all of the ingredients for meatballs in the first three steps
2. In a large baking pan you'll spread the flour over the area off the bottom of the pan ( to prevent meatballs sticking to each other, ) prepare meatballs slightly larger and rounder than a marble , when adding the meatballs, shake the pan back and fourth so they blend with the flour .
3. Boil water in a large pot on the side, in a separate pan start making your broth ; add vegetable oil, then chopped onion, tomato and pepper paste, green pepper, continue stirring, at this point your boiling water should be ready.
4. Pour water over paste mix.
5. Keep extra boiling water on the side to match the amount of ingredients that you have.
6. Then add potatoes and carrot,
7. As you see my ingredients exceeded the amount of water that was in the pot.
8. So I added more water before adding the meatballs
9. After broth boils and potatoes get a little bit soft add your meatballs into the broth slowly to avoid the meatballs breaking up and making a very messy stew.
10. As soon as you add your meatballs into pot, prepare your "terbiye sauce": mix yogurt, egg yolk and 1/2 lemon juice , mix and pour over stew
11. After adding yogurt mixture, cook about 15 minutes more.
12. Your stew is ready, if you need more water , add more boiling water carefully.

ground beef, onion, bulgur wheat, tomato, pepper, egg, cumin, pepper, water, carrot, italian green pepper, potatoes, thick yogurt, lemon juice, egg yolk

Taken from cookpad.com/us/recipes/473032-meatball-stew (may not work)