Summary

Ingredients

• 225 g minced lamb
• 225 g bulur
• 1 teaspoon paprika powder, coarse Turkish
• 1 teaspoon salt
• 2 tablespoon flour for turning
• Oil (sunflower oil), for frying
• 1 onion (s), chopped
• 4 cloves garlic, crushed with salt
• 1 tablespoon butter, clarified or olive oil with a little butter
• 30 g walnuts, finely chopped
• 1 teaspoon coriander, crushed
• 4 allspice, crushed
• 0.5 teaspoon ½ cumin, crushed
• 120 g minced lamb
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ oregano, dried
• 1 bunch parsley, chopped, smooth
• salt
• pepper

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Instructions

1. Put the bulgur in a bowl, pour boiling water over it and let it soak for 30 minutes. Squeeze out until dry, then add half of the minced meat, coarse turkish paprika and salt. Knead vigorously until a firm paste is formed. Shape the mixture into egg-shaped kofte and hollow it out with your finger. Put aside.
2. For the filling, fry the onions and garlic in butter or oil until translucent. Then add the spices, walnuts and the second serving of minced meat. Cook for 4 minutes, then stir in the herbs. Season to taste with salt and pepper. Pour the mixture into the hollowed-out kofte. Squeeze the edge of the opening to close it. Roll the balls in a little flour and fry in plenty of oil until golden brown. Serve hot with yogurt and salad.