Prepare the meatballs: Combine the ground meat (a mix of beef and lamb is ideal) with the grated onion, salt, and the listed spices in a bowl. Knead the mixture well until the flavors are fully incorporated. Shape the mixture into small meatballs, roll them between your palms, and refrigerate for about 30 minutes.

Heat a little oil in a pan and fry the meatballs until their color changes. This step enhances their flavor and helps them hold their shape during cooking.

Once the meatballs are evenly fried, add the sautéed chopped onion and mix. Immediately after, add the dried mint and turmeric, and sauté together for 2-3 minutes until the aroma of the mint is released.

In a separate bowl, mix the flour with about 2 cups of water and the pomegranate paste. Pour this mixture into the pan with the meatballs and mint. Stir well, then let the stew simmer over low heat until it thickens and the flavors meld together.

By the end of cooking, the stew should have a thick, sauce-like consistency. Transfer the stew to a serving dish, sprinkle some pomegranate seeds on top, and serve with steamed rice.

Enjoy this delightful and aromatic Turkish dish!