Turkish Stuffed Bulgur Balls

1. In a large bowl, place bulgur, semolina, and salt, then soak it like you would for kısır using half the water amount suggested for a full kilo of bulgur, which is 3 cups of water cooled for 10 minutes after boiling; use warm water in winter and lukewarm in summer.

2. Wait for ten to fifteen minutes, then add egg, red pepper paste, black pepper, and cumin.

3. Knead for about five minutes, adding small amounts of water at a time until it is not too hot to handle.

4. Add flour and continue kneading, adding water gradually until the mixture reaches the right consistency.

5. Cover the dough with plastic wrap and let it rest in the refrigerator to make it easier to shape.

6. Form walnut-sized pieces and open them slightly with minimally wet hands.

7. Arrange the shaped pieces on a tray and cover with plastic wrap to prevent drying.

8. For the filling, sauté onion with a little vegetable oil until soft, then add ground meat and cook until browned.

9. Add black pepper, red pepper flakes, cumin, salt, and red pepper paste, and cook for a few more minutes before removing from heat.

10. Allow the filling to cool, then mix in walnuts and parsley if desired.

11. Stuff the opened dough shells with the filling, seal them, and cook by boiling or frying until fully cooked

Tips

1. Do not add water all at once; add it gradually while kneading to avoid making the dough too wet.

2. Cover the dough and shaped pieces with plastic wrap to keep them from drying out.

3. If the filling amount seems insufficient, use a portion set aside earlier, or save excess for other meat dishes.