Bulgur Croquettes a la Turca (I)
Bulgur Dumplings Croquettes Patties
| Ingredients |
Measure |
Weight |
| Filling |
|
|
| Dry onions |
2 lg |
200 g |
| Butter or margarine(melted) |
3 tbsp |
30 g |
| Ground mutton ,with fat |
1 1/4 cups |
250 g |
| Salt |
1 tsp |
6 g |
| Chili pepper |
1/2 tsp |
1 g |
| Ground black pepper |
1/2 tsp |
1 g |
| Meatball seasoning |
1/2 tsp |
1 g |
| Walnut meats,chopped |
1 cup |
100 g |
| Shell |
|
|
| Duru Extra Fine Bulgur |
4 cups |
640 g |
| Salt |
1 tsp |
6 g |
| Chili pepper flakes |
1 tsp |
2 g |
| Lukewarm water |
1 1/2-2 cups |
300-400 g |
| Lean ground mutton |
1 1/4 cups |
250 g |
| Olive oil(for frying) |
2 cups |
400 g |
Servings: 10
Construction
Filling:Peel onions,mince and saute in fat till translucente;add meat,continue sauteeing.When meat begins to brown,stir in salt,ground chili pepper and balck pepper,meatball seasoning and chopped walnuts.Remove from heat;let stand.
Shell:Place bulgur in large bowl,add salt and chili pepper flakes;knead,gradually adding lukewarm water.When dough is formed,add meat and continue kneading.Break of egg-size pieces og dough and roll into balls;wet hands to make hollow in each.Turn between thum and forefinger,pressing lightly,shape into form of empty eggshell.Place 1/2 tbsp filling in hollow and enclose securely.Saute in sizzling oil till brown.Serve hot.
Note
For beginners,an eggwhite may be added to aid in cohesion of dough.The patties may also be boiled.Popular in eastern and southeastern Anotolia.Common to all regions.Halıcı(1991)
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