Bulghur Kofte

Bulgur or burghul, (semolina) is a cereal-based food made from cracked parboiled semolina from several different species of wheat, mostly durum wheat. It is originally from Middle Eastern cuisine.

Bulgur is sometimes confused with cracked wheat, which is a grain of milled wheat that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in the cuisine of many countries in the Middle East and the Mediterranean Basin. It has a light nutty flavor.



Place the bulghur in a bowl large enough to contain at least twice its volume. Sprinkle over salt, pepper and paprika and pour in 350 ml of boiled water. Cover tightly with plastic wrap, rest for at least 2 hours or until the grains completely absorb the water.
Meanwhile, heat the oil in a large saucepan over medium-high heat and add a pinch of salt.
Add the minced meat and cook, stirring to break the lumps and ensure a brittle texture, for 10 minutes.
Season with salt and pepper. When most of the liquid has evaporated and the meat is slightly browned, add the onion. Reduce heat and cook, stirring, for 10-15 minutes or until onion is soft and translucent. Add the pine nuts, currant and parsley. Season again, remove from heat and let cool.
To make kofte, mash the bulghur until it looks like fluffy couscous. When there are no lumps, slowly start mixing in the extra hot water, a little at a time. You may or may not use all the water.
To ensure that the dough is crispy after cooking, do not add too much water as it will become heavy and heavy. This takes at least 20 minutes. (Although it looks like a long time, it is very important because the dough cover will let this plate shine.) To check that the dough is ready, roll a golf ball-sized ball and slowly push a finger through the center, being careful to not to drill to the other side. Using slightly wet hands, with the ball in a palm and a finger in the middle, push down with your finger to tune the box, rotating the ball to have a uniform box. You should end with a pointed end and an opening at the other. If the dough falls apart, it may be necessary to add a little more water and continue kneading.
Using a teaspoon, three-quarters fill a pastry form with the lamb mixture. Moisten your hands and close the opening, molding kofte to uniform points at both ends. Repeat with the rest of the dough and filling.
Heat the sunflower oil in a large pan or deep fryer to 180 ° C. Make sure the oil is not too hot, or the kofte will brown before the dough is cooked. Fry the kofte, in batches, for 4-5 minutes or until golden and crisp. Drain on paper towels and serve with lemon slices.