Welcome to Culinary Compass! Today, we delve deep into the rich regional cuisine of Turkey, focusing on Malatya, with their famous Exchevy Meatballs. This traditional dish is a comforting, nutritious powerhouse, combining healthy bulgur wheat, fresh spinach, and fiber-rich lentils, all brought together by a rich, savory tomato and pepper paste roux.
This recipe is perfect for those interested in Healthy Living and Culinary Education, demonstrating Professional Cooking Techniques for handling fine bulgur and creating small, perfect meatballs (known as ‘sıkma’). We show you how to hydrate the bulgur correctly to achieve that desirable ‘gummy’ texture, and how to maximize Nutrition by retaining the lentil cooking water. Discover this incredible Malatya specialty and bring an authentic Gourmet taste of Eastern Turkey to your kitchen.
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## MALATYA EXCHEVY MEATBALLS RECIPE
This recipe is built on fine bulgur meatballs served in a delicious broth with spinach and lentils.
**I. Ingredients for Bulgur Meatballs:**
* 3 cups Malatya bulgur (fine cracked wheat)
* 1.5 teaspoons salt
* Warm water (just enough to hydrate)
**II. Ingredients for Main Dish:**
* 0.5 kg fresh spinach (washed thoroughly and finely chopped)
* 2 Turkish coffee cups green lentils (or black lentils), rinsed
* Approx. 2.5 liters water (total)
**III. Ingredients for Sauce (Roux):**
* 1/2 teacup vegetable oil
* 1 medium onion, diced
* 1 tablespoon tomato paste
* 1 tablespoon spicy pepper paste (use mild if preferred)
**Instructions:**
**A. Preparing the Bulgur Meatballs:**
1. Add salt to the bulgur. Pour warm water over the bulgur, ensuring all grains are wet but not swimming. Cover and let rest for 15-20 minutes.
2. Wet your hands slightly and knead the hydrated bulgur until it reaches a wonderfully gummy, cohesive texture (about 1 minute of intense kneading).
3. Keep a bowl of water nearby. Wet your hands frequently to prevent sticking. Pinch off small pieces of dough (like ‘sıkma’) and roll them into tiny meatballs, as small as possible.
**B. Cooking the Dish:**
1. Place a deep pot on the stove. Add the rinsed lentils and about 1 liter of water. Cook the lentils until they are tender.
2. *Chef’s Tip:* To maximize nutrients, do not drain the dark cooking water. Add the cooked lentils and their water directly into the dish.
3. Add approximately 1.5 liters of additional water to the pot and bring it to a boil.
4. Once boiling, add 1.5 teaspoons of salt, followed by the finely chopped spinach and the prepared bulgur meatballs.
5. Cook on medium heat. Stir occasionally with a wooden spoon to prevent the meatballs from sticking together.
**C. Preparing the Roux (Sauce):**
1. In a separate pan, add vegetable oil and the diced onion. Sauté the onions until they turn pink.
2. Add the tomato paste and pepper paste (spicy or mild). Continue sautéing until the raw smell of the pastes is gone.
3. Pour the prepared roux into the main pot of cooking meatballs, lentils, and spinach. Stir gently and allow the dish to simmer until the flavors meld and the meatballs are fully cooked (they will rise slightly). Serve hot.
Dining and Cooking