150 g minced beef
150 g minced lamb
1 minced little onion
1 egg
Fresh parsley
½ diced red pepper
1 clove of garlic
250 g diced tomatoes
Olive oil 
½ cup of water
Salt and pepper
160 g cooked basmati rice


Heat the oven at 180°C. In a bowl, mix carefully onion, egg and parsley. 

Add the meat, salt and pepper and stir for 5 minutes. Cover the bowl with a clingfilm and put it in the fridge for 30 minutes. Heat the oil in a pan and sauté the pepper and garlic for 5 minutes, stirring continuously. Put the diced tomatoes in the pan, together with ½ cup of water, add salt and pepper. Cover and cook on a low flame for 10 minutes. Take the meat and form some balls as big as a nut with your hands. Place the balls in a roasting pan, one next to the other. Cook in the oven for 25 minutes, until the balls are golden brown. Add the mix of tomato and pepper and stir carefully. Cook for further 15 minutes. Serve with Pilaf basmati rice. 

The Turkish cooking is often considered one of the best in the world. Its gastronomic traditions have survived for more than 1,300 years due to different reasons, among which the favourable position from a climate and geographic point of view and the strategic position between the East and the Mediterranean Sea. These advantages allowed to develop and preserve a high-quality cooking.