1To prepare the outer dough, pour hot water over bulgur and let it rest for 20 minutes.
2When water is absorbed, add other ingredients and knead. Add cold water gradually to bring it to paste consistence. Keep kneading for a long time to bring the dough into desired consistence.
3To prepare the stuffing of fishballs, sauté fresh onions and garlic. Whiting fish will release its juice during sautéing. Char them until their outer part takes colour. Complete cooking by adding other ingredients.
4Tear big walnut size pieces after the stuffing is cold and round them on your palms. Open the middle of the dough with your fingertip wide as to place a walnut inside.
5Fill them with fish stuffing. Carefully close them with your fingertips.
6Make a smooth form with your palms by moistening your hand with warm water from time to time. Heat the oil in frying pan and fry the fishballs until they take golden colour.