Turkish Fellah Kofta Salad
Ingredients
- 2 cups fine bulgur
- 2 medium potatoes (boiled and mashed)
- 5 tablespoons semolina
- 5 tablespoons flour
- 1 egg
- 1 tablespoon tomato paste
- 1.5 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 2 cups boiling water
Sauce
- 5 peeled tomatoes
- 2 onions
- 1.5 tablespoons tomato paste
- 2 cloves garlic
- 1 teaspoon salt
- 5 tablespoons vegetable oil
Garnishes
- 1 bunch finely chopped green onions
- 1 bunch finely chopped parsley
- 3 tablespoons pomegranate molasses
- Juice of 1 lemon
- 1 teaspoon citric acid salt
Preparation
Soak the bulgur with 2 cups of boiling water, cover, and let it sit for about 5 minutes.
Transfer the soaked bulgur to a tray and add semolina, flour, egg, mashed potatoes, tomato paste, salt, paprika, red pepper flakes, and black pepper, then knead well.
Form small köfte from the mixture and press each with your fingertip, then arrange them on trays.
Sauté the onions in a pan until soft, add garlic and tomato paste, cook a bit more, then add peeled tomatoes and salt, and cook until tomatoes are soft.
In a deep pot, bring water to a boil with 1 teaspoon citric acid salt, carefully add the köfte, and boil for 2 minutes.
Drain the köfte and place them in a tray, then pour the tomato sauce over them.
Allow to cool, then add lemon juice, pomegranate molasses, and adjust salt, mixing in the finely chopped green onions and parsley.
Serve the dish.
Tips
You can halve the measurements if desired.
Adjust the sourness to your taste by varying the amounts of pomegranate molasses and lemon juice.
