A Recipe Experience Transformed from Verbal Narration to Written and Video

Aydin Tiryaki (2025)

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Background of the Recipe

This episode explores the process of converting a verbally transmitted recipe into structured text (MS Word and MS Copilot) and then into a publishable video (Google NotebookLM) using AI. As an example, I’ll share a meatball recipe passed down to me years ago by my sister, which I’ve tried numerous times. I can confidently say that this recipe is both reliable and delicious.

Materials

• 1 kg ground beef
• 1 or 2 eggs (I usually prefer 2 eggs)
• 1 medium onion (but I usually use 2 medium onions as some can get lost when grating)
• 1 tablespoon semolina
• 1 tablespoon of oil
• Half a bunch of parsley
• A small amount of black pepper (optional)
• 1 teaspoon of salt (be careful when adding salt, as the meatball spice blend may also contain salt)
• If necessary, if the meatball spice blend becomes too dry during kneading, half a small cup (or approximately 50-75 ml) or a little more water can be added.
• Some oil during the shaping phase
• Meatball spice blend (enough for 1 kg of ground beef)

Preparation Stages

1. Peel the onions and grate them into a large glass bowl.
2. Thoroughly wash the parsley with plenty of water. If you’re not using the entire bunch, place the remaining portion in a freezer bag and store it in the freezer.
3. Finely chop the required amount of parsley and add it to the grated onions.
4. Eggs are broken and added to the bowl.
5. Add semolina and oil.
6. Black pepper and salt are added if desired.
7. Add the meatball spice blend in an amount sufficient for 1 kg of ground beef.
8. Add ground beef.
9. All ingredients are prepared to knead the meatball dough. Wearing gloves, knead thoroughly.
10. After kneading the dough, smooth the surface and cover the glass bowl with plastic wrap. Refrigerate for a few hours until ready to shape.

Shaping and Storage

The meatballs are prepared in an elliptical, but slightly uneven, shape, and are thinned by pressing them with your fingers. This leaves indentations/ridges from your fingers/knuckles on the meatballs, ensuring better, ensuring better contact with the pan during cooking and preventing them from sticking to the pan.

If all the meatballs are to be cooked immediately, prepare them accordingly. If there are any left uncooked and will be stored for later, place them neatly in freezer-safe containers, place plastic wrap between them, and freeze. The meatballs should be as thin as possible to avoid any problems during cooking. A uneven surface provides an advantage during cooking.

Cooking

The meatballs are cooked in a pan over low heat, ensuring that the inside is cooked through and the outside is slowly browned.

Final Note

This completes the recipe. Enjoy!

The meatball recipe was taken from my sister, Aysel Karacan. She developed it from recipes passed down from our mother and grandmother.

Aydin Tiryaki
Ankara, November 30, 2025