Fellah Köfte
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dumplings:
- 200 g flour
- 1 teaspoon salt
- 1 pinch cumin
- 1 pinch pepper
- 300 ml water
- 250 g bulur, very fine
For the sauce:
- 1 tablespoon paprika pulp
- 1 tablespoon tomato paste
- 4 cloves garlic
- 1 vegetable onion (s)
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ cumin
- a bit salt
- 5 tablespoon olive oil
- 2 tablespoon pomegranate syrup
- 1 handful mint, fresh, finely chopped or /2 teaspoon dried
- 1 handful dill, finely chopped
- 1 handful parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Place bulgur in a deep bowl. Knead a dough with water, salt, flour, cumin and pepper. If the batter becomes crumbly, add a little water. Shape the dough into small dumplings. Always moisten your hands.
- Bring water to a boil in a saucepan with a pinch of salt. Add the dumplings and let them simmer. As soon as these float on the surface, skim off the dumplings.
- For the sauce, fry the onion in olive oil. Press in the garlic cloves and fry with them. Add paprika and tomato paste. Stir in cumin, coriander and salt. Add some boiling water and let the sauce simmer briefly.
- Take the sauce off the stove. Add the fresh herbs and pomegranate syrup. Place the dumplings in a serving bowl and mix with the sauce.
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