Assyrian Meatballs- Kipteh

This is a great recipe for all year-around! 1 dish that can be eaten in 2 different ways.

For the Meatballs:
1 pd Ground Beef- I like to use 90/10
2 Eggs
1 Large Onion- chopped finely
2 Cloves Garlic- chopped finely
1 Cup Bulgar Wheat #1
1 Stalk Fresh Rosemary- chopped finely
1 Stalk Tarragon- chopped finely
1/2 Cup Fresh Basil- chopped finely
1/2 TS Salt
1/8 TS Cayenne Pepper (to taste)
2 Hard Boiled Eggs

For the Soup:
1 Cup Bulgar Wheat #3
4 Cups Water

For the Sauce:
1- Large Onion- chopped finely
2- TB Olive Oil
1- 14oz Can Tomato Sauce
Pinch of Red Pepper Flakes

Place two large eggs in a small pot and fill to cover with water. Place on the stove on high heat. Once the water comes to a full boil add a full pinch of salt, turn heat off and cover for 10 min. After 10 min, run the eggs under cold water and they will peel easily. Take each egg and half. Set Aside

In a large stock pot, add the 4 cups of water and the 1 cup of #3 size bulgar wheat and allow to boil until cooked about 1 hour on medium heat. After 1 hour, and right before you add the meatballs, add 1 cup of cold water and lower the heat to low.


In a large bowl, mix all the ingredients for the Meatballs EXCEPT FOR THE EGGS.
Take a small bowl filled with water and place near your work station. You have to keep your hands slightly wet in order to work with this mixture. Dip your hands into the water and separate the meat mixture into four equal parts. Take one section of the meat and make a slight indentation in the middle, place 1 halved egg into the middle and form a ball so that the egg is completely surrounded with meat. Set aside. Wet your hands and repeat with each of the remaining meat portions.

Place each of the meatballs into the simmering soup and allow to slowly simmer for 30 min.

In a small saute pan, add the olive oil and the onions and saute until golden. Add the tomato sauce and the red pepper flake. Add the mixture to the soup/ meatball pot.

To serve: Remove the meatballs and ladle the soup into 4 bowls and add 1 meatball to each. A delicious garnish is to add a little bit of basil and sumac to the top. You can also separate this dish and serve the soup separately from the meatballs and create two separate meals.