Bulgur Koftesi

Ingredients for 4 servings:

• 1 cup bulgur, fine grain
• 1 cup water, hot
• 1 egg(s)
• ½ tbsp hot pepper paste (Aci Biber Salcasi)
• ½ tsp caraway powder
• 1 cup flour
• ½ tsp salt
• 100 ml olive oil
• 6 cloves garlic
• 1 tbsp hot pepper paste (Aci Biber Salcasi)
• 2 beef tomatoes, diced
• e.g. yogurt
• Parsley, freshly chopped

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Bulgur dumplings in a garlicky tomato sauce

Place the bulgur in a bowl and pour over the hot water, stir briefly, and let it swell for 10 minutes. Add the salt, caraway seeds, paprika paste, and egg and knead thoroughly for 5 minutes. Dip your hands in cold water halfway through kneading and then continue kneading. Finally, add the flour and knead thoroughly again until a soft dough forms. Form the dough into small hazelnut-sized balls. Cook the balls in a tall pot of boiling water for about 15 minutes. Place the cooked bulgur balls in a bowl and set aside 2 cups of the cooking water (you’ll need this for the tomato sauce). Crush the garlic and fry in olive oil for 2 minutes. Add the paprika paste and the finely diced tomatoes and fry for another 2 minutes, stirring halfway through. Now add the cooked bulgur balls. Finally, add 2 cups of the cooking water and cook on medium heat for another 5 minutes. Serve on a plate with yogurt and freshly chopped parsley.