First the filling is prepared so that it can cool down. To do this, fry the minced meat until it lets water.
Add the finely chopped onions and butter and continue to fry.
Add tomato paste and spices and continue frying.
Chill the filling for a few hours.
Mix the fine bulgur with salt and durum wheat semolina and pour four glasses of boiled water over it, mix briefly and leave to soak for 20 minutes, covered.
Add flour, tomato paste, paprika pulp, egg, spices and knead vigorously.
To achieve the desired consistency, add water while kneading. Cover the dough with cling film to prevent it from drying out too quickly.
Take a walnut-sized piece of dough and make a hole in the center with your fingers.
Fill with the filling and close. Moisten your hands from time to time and shape the filled amount into a boat.
Then fry in hot oil until they are nice and evenly brown.