DELICIOUS Bulgur MEATBALLS with Garlic YOGURT, Turkish Sömelek Köfte

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork may be less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats offer a healthier option with more fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

In a large mixing bowl, combine bulgur with 1 cup hot water, cover with a towel and let it soak for 10 mins.

Add the semolina, minced meat, red pepper paste, purple basil, pul biber, black pepper and 2 tsp salt.

Mix with your hands to combine and knead for 10 mins until all the ingredients form a homogenous paste.

Once it’s fully combined and the mixture is holding together, divide the mixture into walnut size pieces.

Roll each piece between your palms and shape into finger shaped pieces.

Transfer the shaped koftes onto a lightly floured tray or surface.

Bring 1.5 liter stock a boil and add the koftes into the boiling stock in batches.

Cook for 10 mins or until the pieces start to float on the surface.

Remove with a slotted spoon and set aside.

Finely chop 1 onion and heat up 4 tbsp olive oil in a large pan.

Add the onions, 1 tbsp red pepper paste, stir and cook until the onions are softened and the paste is cooked.

Add the koftes into the pan, very gently stir to lightly fry and coat the koftes with the oil.

Transfer and layer the koftes on a large serving dish.

Mince 1 clove of garlic and combine with 2 cups yogurt and 1/2 tsp salt. Stir well to combine.

Add the garlic yogurt into the middle of the serving dish or pour over the koftes.

Melt and heat up 2 tbsp butter and add 1 tbsp pul biber. Stir for 10 seconds over low heat until the butter is red in color.

Drizzle the hot spicy butter over the dish and serve! Enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens