Turkish Stuffed Bulgur Balls
Ingredients
Dough
- 2.5-3 cups hot water
- 2 cups fine bulgur
- 1 cup semolina
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon red pepper powder
- 1 egg
- Half a mashed potato
- 3 heaping tablespoons flour
Filling
- 2 large onions
- 350 grams ground meat
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- A pinch of parsley
- Half a cup walnuts
- Oil
Frying
- Oil
Preparation
Mix the dough ingredients together and knead until well combined and smooth, then let it rest for about 30 minutes to allow the bulgur to soften.
For the filling, heat oil in a pan and cook the onions until they are soft and translucent, then add the ground meat and spices, cooking until the meat is browned and fully cooked, and stir in the walnuts and parsley at the end.
Shape the rested dough into small balls, create a hollow in each by pressing with your thumb, stuff with the prepared filling, and carefully seal the dough around the filling to form compact balls.
Heat oil in a deep pan or fryer and fry the stuffed balls until they are golden brown and crispy on the outside.
Remove from oil, drain on paper towels, and serve hot.
Tips
You can add tomato paste or extra spices to suit your taste preferences.
This recipe yields approximately 25 pieces of stuffed bulgur balls.
