Summary

Ingredients

• 900 g bulur, finely round
• 600 g minced meat, fat and sinew-free, from beef, preferably from the loin or neck
• 100 g onion (s), white
• 100 g onion (s), red
• 5 tablespoon paprika pulp
• 3 tablespoon tomato paste
• 150 ml olive oil
• 6 cloves garlic
• Chili powder, red, extra hot
• Pepper (isot pepper), similar to dried allspice
• Sea salt, coarse
• coriander powder, dried
• cumin powder, dried
• Pepper, black, ground
• 0.5 ½ bunch parsley
• 0.5 ½ bunch spring onion (s)
• 1 bottle Grenadine (pomegranate syrup)
• 5 ice cubes
• 2 mint leaves
• 3 iceberg lettuce
• 5 lemon (s)

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Instructions

1. If possible, use a Cig Köfte tray, if you don`t have one available, take a round tray with the highest possible edge. Chop or chop the red and white onions and the cloves of garlic very finely. Then set aside together with the liquid. Chop the spring onions, parsley and 2 - 3 mint leaves with a knife, if possible, and set aside for the time being. Here, too, the smaller the better. Now we pour the unwashed bulgur completely onto a tray. Add half of each of the paprika pulp, tomato paste, white onions, red onions, garlic and olive oil. Season everything a little with salt, pepper, coriander, cumin, isot pepper and chili powder Start kneading slowly. During the kneading process you should sink a cube of ice into the mass every 7 - 8 minutes. This prevents the bulgur from baking too quickly and effectively slows down your efforts. After 35 - 40 minutes, depending on the intensity of your kneading skills, the bulgur should have got a softer consistency. Just try it and adjust the seasoning at the same time. If you think that the mixture is still too firm to the bite, continue kneading for 10 minutes. Now add the minced meat to the previous basic mixture. Stir the chopped meat into the bulgur mixture in approx. 5 - 10 minutes. Then add the other half of the paprika pulp, tomato paste, onions, garlic and olive oil to the mass and knead again for about 5 - 10 minutes. For a nice color you can now also add the pomegranate syrup. Now season with salt, pepper, caraway seeds, coriander, isot pepper and chili powder. It is important from now on to knead properly and to try again and again to mix the mass by rubbing kneading handles. After another 15-20 minutes of kneading, you should now check whether the mass has taken on a soft consistency. If you think the consistency is right, let the mixture rest for about 15 minutes. Spring onions, parsley and mint leaves must now also be stirred into the mixture. Now knead again for 3 - 5 minutes. To serve, cover a large tray with iceberg lettuce leaves and quartered lemons and then roll some of the kofte into the iceberg leaves. Enjoy with the juice of the fresh lemons, the pomegranate syrup or without any additives.