Mardin-Style Stuffed Bulgur Kofte
Ingredients
Dough
- 1 level bowl fine bulgur
- 1 heaped bowl coarse bulgur
- 1 teaspoon salt
- Water as needed to moisten
Filling
- 500 grams ground meat
- 250 grams lamb fat or fatty meat
- 4-5 onions
- 1 bell pepper
- 1 tablespoon tomato paste
- 1 tablespoon red pepper flakes
- 1 teaspoon black pepper
- Half cup vegetable oil
- Half bunch parsley
- Salt to taste
Boiling water
- Salted water for boiling
Preparation
Dough
In a bowl, combine one level bowl of fine bulgur, one heaped bowl of coarse bulgur, 1 teaspoon salt, and enough water to moisten, mix well and let rest for 1 hour
Knead the dough for 15-20 minutes, adding a little water if necessary, until it comes together and is easy to shape
Filling
In a pot, add 500 grams ground meat and cook until it loses its water and changes color
Add vegetable oil and sauté the meat
Add onions and bell pepper, cook together
Stir in tomato paste, red pepper flakes, black pepper, and salt, and cook until onions are soft
Remove from heat and let the filling cool completely
Assembly and cooking
Shape the dough into hollow shells or balls
Stuff each shell with the cooled filling and seal carefully
Bring a pot of salted water to a boil, add the stuffed kofte, and cook on high heat for 5 minutes
Tips
Knead the dough well to prevent it from tearing during shaping
Ensure the filling is fully cooled before stuffing to avoid making the dough soggy
