Fellah Kofte

Bulgur Dumplings in Tomato Sauce

Fine bulgur200 g
Hot water 200 mls
All purpose flour3 table spoons
Chili paste1 table spoon
Ground cumin1 teaspoon
Saltto taste
Egg (optional- can be omitted for vegans)1
olive oil
Garlic4 cloves
Chili flakes1-2 teaspoons (to taste)
Tomatoes1 can
Salt1 teaspoon
Black pepperto taste
Dried Mint1 teaspoon
Pomegranate molasses1 table spoon
Crushed Walnutshandful
Parsley Handful
  • Add 1 cup bulgur in a bowl and add 200 mls hot water, mix and let it soak for 15 mins
  • To the soaked bulgur add 3 tbsp flour, 1 tbsp chili paste, 1 tsp cumin and 1 tsp salt
  • Add 1 egg into the bowl, mix until combined
  • Knead with your hands for 15-20 mins until it’s like a dough
  • Take small size pieces, roll in your palms into small balls
  • Add the balls on a lightly floured tray
  • Bring 2 liters water to a boil in a large pot and season with 1 tbsp salt
  • Add the bulgur balls into the boiling water
  • Stir gently
  • Cook for approximately 5 mins until the balls float
  • Keep this water- A quarter of a cup will be added to the sauce later on
  • Remove the cooked koftes and drain and set aside covered in a tray or large bowl
  • Sauce:
  • Finely chop 4 cloves of garlic about 200 g tomato puree or 1 can of tomatoes
  • Heat olive oil in a saucepan over medium heat
  • Add the garlics, 2 tsp chili flakes, stir and cook for few seconds
  • Add the chili paste and add the tomato puree
  • Add 1 tsp dried mint
  • Season with 1 tsp salt, 1/2 tsp black pepper
  • Add handful of crushed walnuts
  • Add tablespoon of pomegranate molasses
  • Cook and stir occasionally over medium low heat for about 10 minutes
  • Add ¼ cup cooking water that was used to cook the kofte, stir until slightly reduced
  • Transfer the koftes into the sauce, gently stir to coat them in the sauce
  • Garnish with parsley
  • Add some yogurt
  • Serve with rice or naan

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