This dish reminds us first off all about our great compatriot Wiliam Saroyan, who was tightly connected with his Bitlisian roots, and he was connected to his grandmother and mother's cookings.
How to cook bitlis kufta
Cut two onions into small pieces, fry with butter until it is slightly yellow, spice with salt and pepper, add small cut parsley and coriander, leave it to wither, take off the fire and cool it. Put into the put minced meatloaf mutton and beef, add bulgur, add salt and red sweet pepper, wet the hand on the cold water and knead the meat well, it should be elastic and become stick. Make balls with the egg size from that mass, make a hole inside of it, put fried onion, recover the egg shape. Boil water inside of the pot, add salt, make Bitlisian kuftas until it raises on the surface. Cut round circles out of onion, fry with olive oil, add tomatoe paste, spice with salt and red pepper. Put kuftas into the plate, add on it fried onions, (you may also add carrots on the fried onion), sprinkle cut greens.