Turkish Stuffed Bulgur Köfte
Ingredients
- 3 cups fine bulgur
- 1 tablespoon semolina (heaping)
- 1 cup flour
- 1 teaspoon salt
- 1 egg
- 1 tablespoon red pepper paste
- 1 teaspoon black pepper (level)
- 1 teaspoon cumin (level)
Preparation
In a large bowl, combine the bulgur, semolina, and salt, moisten with warm water and let sit for 10-15 minutes
Add the egg, red pepper paste, black pepper, and cumin, then knead for about 5 minutes while adding a little water at a time until manageable
Incorporate the flour and continue kneading, adding small amounts of water gradually until the dough reaches the desired consistency
Cover the dough with plastic wrap to prevent drying and let it rest for at least 10-15 minutes
After resting, knead briefly again, form into walnut-sized balls, and shape them with slightly wet hands
Arrange the shaped köftes on a tray and cover with plastic wrap to keep them from drying out
Tips
Rest the outer dough for 10-15 minutes; in summer, refrigerate to prevent spoilage as bulgur can sour in heat, while in winter, it can rest at room temperature
Use at least 1 kg of bulgur for larger batches, moistening with 3 cups of water, but for halved recipes, 1.5 cups of water is sufficient
It is better to use less water initially and add more gradually during kneading to avoid a overly soft dough; water needs may vary based on the bulgur used
