Recipe: Bulgur Meatballs - Harput Koftesi

Serves 6 to 8

1 cup fine bulgur, soaked for 10 minutes in warm water, then water squeezed out through sieve
1 pound ground beef or lamb
1 large onion, very finely chopped
1/2 teaspoon allspice
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne
3 tablespoons butter
2 large tomatoes, finely chopped
4 cups water

Combine well, bulgur, beef, onion, allspice, 1 1/2 teaspoon of the salt, 1/2 teaspoon of the paprika, 1/4 teaspoon of both the pepper and cumin, and 1/8 teaspoon of cayenne. Shape into a little smaller than walnut size balls and set aside.

Melt butter in a saucepan then add tomatoes and the remaining salt, paprika, pepper, cumin and cayenne. Fry over medium heat for 8 minutes, then add water and bring to boil. Add balls, then cover and cook over medium/low heat for 45 minutes or until balls are well done.

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