A thin bulgur shell wrapped around spiced minced meat with walnuts, fried until golden and served hot. A labor-of-love classic from southeastern Turkey; a source of protein and fiber.
Ingredients
Instructions
- 1
Put the bulgur in a large bowl, pour over the hot water, cover and let it swell for 30 minutes.
- 2
Filling: Melt the butter in a pan and cook the finely chopped onion over medium heat for 5-6 minutes. Add the 20% fat ground beef and cook for 8-10 minutes until the liquid evaporates; stir in the coarsely chopped walnuts, allspice, black pepper and half the salt, then let cool.
- 3
Shell: Add the lean ground beef, semolina, red pepper paste, pepper flakes and remaining salt to the soaked bulgur; knead with wet hands for 20-25 minutes into a smooth, pliable dough.
- 4
Divide the dough into 20-24 walnut-sized balls.
- 5
Hold each ball in your palm and hollow it out with your index finger, turning to form a thin shell; fill with a heaping teaspoon of filling, seal and pinch the ends into points.
- 6
Heat the sunflower oil to 170-175 °C in a small, deep pan; fry the kofte 4-5 at a time, turning, for 5-6 minutes until golden.
- 7
Drain on paper towels and serve hot.
Nutrition
Per serving
| Calories | 567 kcal |
|---|---|
| Protein | 18 g |
| Carbs | 45 g |
| Fat | 36 g |
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