Fellah Meatballs with Purslane

Materials:

1 cup bulgur with meatballs 
1 cup hot water 
1/2 (half) cup of semolina
1/2 cup flour 
1 egg 
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon tomato paste

For the sauce:
2 tablespoons olive oil
1 piece of onion
1 clove of garlic
1.5 cups tomato puree
1/2 teaspoon salt
1/2 teaspoon chili flakes
2 tablespoons pomegranate sour

For the purslane: 
1 vineyard purslane 
2 cups strained yogurt
1 clove of garlic
1 teaspoon salt

Preparation:
Take the bulgur into a bowl and add hot water on top and mix gently. Cover the top with cling film and leave for about 5 minutes for the bulgur to swell. After the bulgur is puffed, add the flour, semolina, egg, tomato paste, cumin, pepper and salt to the top and mix. Knead until the consistency of your meatball reaches a consistency that you can easily shape, if it is too solid, you can add a little more water, or if it is too runny, you can add a little flour. After preparing the meatball mortar, roll it in the size of a marble with your hand and make a hole in the middle with your finger. After shaping the entire mortar in this way, put about 6 cups of water in a deep saucepan, add salt to the base, turn on the January and let it boil. After the water boils, throw the prepared meatballs into it and leave to cook for about 20 minutes. For the sauce; take the oil into a large frying pan, add the onions after the oil is hot. When the onions smell, add the tomato puree. Add the spices to it and cook, stirring for about 5 minutes. After the bulgur dumplings are cooked, drain them through a colander and throw them into the sauce and mix well with the sauce. Peel and chop the purslane and put it in a deep bowl. Grate the garlic on top, add the yogurt and salt and mix well. Place the prepared purslane on a serving plate and place the fellah dumplings mixed with the sauce on top and serve.

Enjoy your meal...