Ingredients for Fellah Köftesi (Turkish Bulgur Köfte)
- 2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) fine bulgur (cracked wheat)
- 1 water glass semolina
- 1 onion, grated
- 1 egg
- 1 handful parsley
- 3-4 tablespoons flour
- Water, as needed for consistency
- 1 dessert spoon (about 2 tsp) salt
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
- For the sauce: 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
- 2 cloves garlic
- 3 tablespoons tomato paste (salça)
How to Make Fellah Köftesi (Turkish Bulgur Köfte)
In a bowl, soak 2 water glasses of fine bulgur (cracked wheat) and 1 water glass of semolina in hot water until the water rises above the surface. After steeping for about 4 minutes (once the bulgur has swelled), add 1 grated onion, 1 egg, 3-4 tablespoons of flour, 1 dessert spoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of cumin, then knead until the mixture reaches a köfte (Turkish meatballs) consistency. (Keep a bowl of water nearby and wet your hands occasionally while kneading.) If the mixture is too firm, add water little by little. Shape the mixture into hazelnut-sized round köfte and press your finger into the center of each to give them a button shape. Place the prepared köfte onto a flour-dusted tray, and once all the mixture has been shaped, boil them in simmering water and drain.
In a sauce pan, heat 1 tea glass of vegetable oil, add 2 cloves of chopped garlic and sauté briefly. Add 3 tablespoons of tomato paste (salça) (you can substitute 1 tablespoon with red pepper paste), sauté again, then set the sauce aside.
Transfer the boiled köfte to a serving bowl, chop 1 handful of parsley over the top, pour the sauce over everything, and toss to combine. Enjoy!…
Serving Suggestion
You can also serve with plain or garlic yogurt...
