Materials (3-4 people): SEL-IN Akcaabat Meatballs 2 spoonful butter 1 sweet spoon olive oil Barley noodle 2 dish spoon 1 cup Baldoreis 1.5 cups of hot water 1/2 tea spoon salt Preparation: Transfer butter and olive oil to a wide rice pan. Fry the barley for about 2-3 minutes until it becomes light in color. Take the rice and rinse it without mixing too much until clear water comes out. Pour the rice into the rice pan with water and roast with the maple until the middle part has a transparent color. Finally add the hot chicken water and salt and then close the lid. When the rice has absorbed the water, place a paper towel over the finished rice. According to Arzuya, you can wrap the rice with a damp kitchen towel and let the rice bake. Serve the dumplings and the individually spilled buttered rice without further delay. Take the Akcaabat Köfte out of the packaging and fry it in a little oil for about 6 minutes or defrosted for about 4 minutes over moderate heat. Can also be prepared in the deep fryer or grill. Caution, heat up before eating!