Turkish Stuffed Bulgur Meatballs
Ingredients
Outer dough
- 3/4 cup fine bulgur
- 3 tablespoons semolina
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1.5 cups hot water
Inner filling
- 300 grams medium-fat ground meat
- 1 large onion
- 100 grams butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon hot red pepper flakes
- 1/4 bunch parsley
For boiling
- 6 cups hot water
Preparation
To prepare the inner filling, chop the onion into small pieces.
Heat the butter in a small pan, then sauté the onions until lightly colored.
Add the ground meat and cook until it releases and absorbs its juices and browns.
Season the cooked meat with salt, black pepper, dried basil, and hot red pepper.
Finally, add finely chopped parsley and remove the filling from heat.
For the outer dough, place fine bulgur and semolina in a deep pot. Add hot water and salt, then cook on low heat until water is absorbed.
Remove from heat and let cool slightly, then gradually add flour and mix with a wooden spoon.
Knead until it forms a dough, then break off pieces the size of large walnuts.
Use your thumb to make a depression in the center, then fill with the prepared and cooled filling.
Shape into balls and flatten slightly as desired. Repeat until all filling is used.
Bring a large pot of water to a boil and add the prepared meatballs.
Boil for 10-15 minutes until the outer dough is soft, then remove with a slotted spoon and place on a serving plate.
Serving suggestions
Serve optionally with garlic yogurt or tomato paste sauce without waiting.
