Pre-steam the bulgur. I pour it with boiling water for 30 minutes.
Mix the minced meat with bulgur, finely chopped garlic, take 2 slices, save one for the sauce, salt, black and red pepper. Add dry mint and Narsharab is a good choice.
Finely chop the onion and fry it.
Mix with the minced meat and make small meatballs, the size of walnuts.
Bake the meatballs at 200 degrees for about 20 minutes.
Cut the zucchini into half rings and fry in portions.
Put the zucchini and meatballs in a deep pan.
Cut potatoes into quarters, mix with oil and spices to taste and bake.
Mix the yogurt with flour, add warm water and let it boil while stirring intensively. Add mint to taste.
Pour the sauce over the meatballs and zucchini. Add the finely chopped garlic and let it boil over low heat for about 15-20 minutes.