Ingredients
For the Shell:
- 2 cups fine bulgur
- 1 cup semolina
- 1 teaspoon salt
- 1 teaspoon paprika
- Warm water as needed
For the Filling:
- 300g minced beef or lamb
- 1 large onion, finely chopped
- 2 tablespoons pine nuts (optional)
- 1 tablespoon butter
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Prepare Filling: Sauté onion in butter until soft. Add minced meat and spices, cook until browned. Add pine nuts and parsley. Let cool.
- Make the Shell: Mix bulgur, semolina, salt, and paprika. Gradually add warm water and knead into a smooth, pliable dough. Let rest for 30 minutes.
- Shape: Take a walnut-sized piece of dough, make a hole with your finger, and shape into a thin cup. Fill with meat mixture. Close and shape into an oval, sealing well.
- Cook: Deep fry in hot oil until golden brown, or boil in salted water for 15-20 minutes.
- Serve: Serve hot with yogurt, lemon wedges, and fresh salad.
Tips
Keep your hands wet while shaping to prevent sticking. Make sure to seal the edges well to prevent the filling from leaking during cooking.