Recipe: Glorik

1 Season the ground meat with fine salt and freshly ground pepper, then gradually add the bulgur and then knead (crush) with the palm of your hand until you obtain a homogeneous mixture, then add the egg while kneading.
Then make small balls, arrange them on a baking sheet, cover with plastic wrap and refrigerate for one hour.

2 Prepare the cooking.
Sweat your brunoise onions and peppers in olive oil, salt and pepper, then add your tomato concentrate and let it sweat covered for 6 minutes, then add 1.1 qt (1 liter) of mineral water, add the chopped garlic, salt and pepper, then at boiling point pour in your meatballs and your chickpeas, bring to boil again for 15 minutes, then stop and cover.
To serve, add organic lemon juice or a pinch of sumac.