Turkish cuisine · Salads & Mezze

Fellah Köftesi

Small bulgur balls from Hatay, briefly boiled and tossed in tomato-garlic sauce with pomegranate molasses.

Ingredients · for 4 servings

• 300 g bulgur (fine)
• 80 g durum wheat semolina
• 2 tbsp tomato paste
• 1 tsp pepper paste
• 1 tsp cumin
• 3 garlic cloves
• 400 g strained tomatoes
• 5 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp dried mint
• 1/2 bunch parsley
• 1 tsp salt

Instructions

1. Mix the fine bulgur with the durum wheat semolina, salt, cumin, tomato paste and pepper paste in a bowl and pour over 300 ml hot water; cover and let swell for 20 min.
2. Knead the mixture vigorously for 5–6 min. until it is smooth and pliable like a soft dough; add water by the tablespoon if needed.
3. With wet hands, roll hazelnut-sized balls and press a small dimple into each with your index finger – this lets the ball absorb sauce later.
4. Bring plenty of salted water to a boil and simmer the balls in batches for 3–4 min. until they rise to the surface; lift out with a slotted spoon and drain.
5. Heat the olive oil, sauté the finely chopped garlic for 30 sec., add the strained tomatoes and reduce uncovered for 8–10 min. until the sauce is glossy and thick; season with pomegranate molasses and salt.
6. Gently turn the balls in the warm sauce, arrange on a platter, and serve sprinkled with crumbled mint and chopped parsley.