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Receta Meatballs Filled With Spices And Nuts [Icli Kofte]

Name: Meatballs Filled With Spices And Nuts [Icli Kofte]
Ingredients: 500 gm fine bulgur; 250 gm Fatty grnd meat; 250 gm chopped mutton (not Fatty); 47/250 Tbsp. Red pepper; 47/250 Tbsp. Cumin; 1 bn Parsley; 2 Tbsp. Margarine; 2 x Onions; 500 gm pine nuts; 50 gm currants; 100 gm walnuts (pounded) Salt Black pepper

de Global Cookbook

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Ingredientes

500 gm fine bulgur
250 gm Fatty grnd meat
250 gm chopped mutton (not Fatty)
47/250 Tbsp. Red pepper
47/250 Tbsp. Cumin
1 bn Parsley
2 Tbsp. Margarine
2 x Onions
500 gm pine nuts
50 gm currants
100 gm walnuts (pounded) Salt Black pepper

Direcciones

Heat the margarine in a saucepan, add in the pine nuts and saute/fry until light golden brown. Add in and saute/fry the diced onions gently as well. Put the chopped meat and currants into a saucepan and continue sauteeing until golden.
Remove from heat and add in the minced parsley, salt, black pepper, pounded walnuts and blend. Allow to stand for a while. In the meantime, put bulgur on a large tray, add in the red pepper, cumin, salt and 1 glass of cool water and knead for half an hour to blend well. Sprinkle water while kneading if the bulgur becomes sticky. When the bulgur becomes a light paste, add in the twice chopped mutton and continue kneading for another 15 min. When the mix starts to feel like a paste, take small pcs of it and form egg-like balls. Then, by turning the index finger rapidly inside the bulgur balls, make fine holes in them. Fill the holes with saute/fry that was set aside and squeeze the cover the holes. 30 min before serving, put balls in saucepan containing 6-7 glasses of boiling water and some salt, and allow to boil for 15-20 min. Strain balls with perforated spoon, and place on serving dish. P.S.: Although many restaurants and stores prefer to offer fried meatballs, the traditional cooking method is boiling.