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![Meatballs Filled With Spices And Nuts [Icli Kofte]](https://assets.cookeatshare.com/assets/recipe-art/stock/5/full-81f5288dede8933bd7e2aaf148ae1ede.png "Meatballs Filled With Spices And Nuts [Icli Kofte]")
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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.
