Turkish Stuffed Bulgur Meatballs
Ingredients
Outer dough
- 1 package (about 7 cups) fine bulgur
- 7 cups hot water for soaking
- 1 cup semolina
- 1 cup flour
- 1 egg
- 1 large onion
- 1 heaping teaspoon cumin
- 1 level tablespoon salt
- 4 tablespoons pepper paste
- 300g lean ground meat ground three times
Filling
- 4 tablespoons butter
- 1 kg medium-fat ground meat
- 5 onions
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon paprika
- a handful of walnuts
- half a bunch of parsley
Preparation
Soak the bulgur in hot water for a few minutes to soften.
In a food processor, combine the soaked bulgur with semolina, flour, egg, onion, cumin, salt, pepper paste, and ground meat, then process until a smooth dough forms.
For the filling, melt butter in a pan and cook onions until soft, then add ground meat and cook until browned.
Season the filling with salt, red pepper flakes, black pepper, and paprika, then stir in walnuts and parsley.
Shape the dough into balls, create a cavity, stuff with the filling, and seal carefully.
Cook the stuffed balls by boiling in salted water or frying in oil until fully cooked and heated through.
Tips
Using a food processor makes the dough easy to handle and helps prevent cracking or falling apart.
