These tasty dry balls appear in different forms throughout Turkey and the Middle East. This recipe is from Antakya, where the baked balls are tucked into a pide pouch with sliced onion, tomato and chopped parsley, and smothered in thick yogurt. They are ideal for a light lunch or supper served with yogurt and çoban salatası. Broad, lima or fava beans or chickpeas can be used.
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