Fellah Koftesi
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
410 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Turkish
Fellah Koftesi
Description
Fellah Koftesi uses finest grade bulgur and fine semolina soaked in hot water combined with flours, tomato and pepper paste, egg, grated onion, salt, and cumin. After mixing into a smooth dough, small walnut-sized balls are shaped, with a small indentation in each. The dumplings are boiled in salted water until cooked. The accompanying tomato sauce blends olive oil, pureed tomato, garlic, pepper paste, chili, and seasoning, simmered to meld flavors. Parsley garnishes the finished dish, and yogurt can be served alongside.
The dumplings cook to a tender consistency that contrasts with the robust, mildly spicy tomato sauce, creating a balanced texture and flavor. Fellah Koftesi suits as a hearty main meal for about 3-4 people or as an appetizer for more. It can be paired with yogurt to smooth the spiciness of the sauce.
For added richness, minced meat can be added to the tomato sauce by browning it before adding other ingredients. Leftovers store well in the refrigerator for up to five days or freeze up to three months. Wetting hands prevents sticking during shaping.
Ingredients
For Bulgur Kofte Mixture
- 200 g bulgur finest grade
- 80 g fine semolina flour
- 330 ml water hot
- 25 g all-purpose flour plain white flour
- ½ tablespoon tomato paste
- ½ tablespoon pepper paste
- 1 small egg
- 1 small onion (grated)
- 1 ½ teaspoon salt (plus 1 teaspoon extra for cooking water)
- ½ teaspoon cumin powder
- ⅓ cup plain flour (for dusting)
For the Tomato Sauce
- 30 ml olive oil good quality
- 200 g tomato (blitzed or grated)
- 3 cloves garlic (minced)
- 1 teaspoon pepper paste
- ½ teaspoon chilli
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- parsley for garnish, chopped
- yogurt for serving, optional
Instructions
Preparing the Bulgur Kofte Mixture
- Place the bulgur and semolina in a large bowl and add the hot water.
- Stir well using a spoon and cover the bowl with a cling film or clean kitchen towel, set it aside until it cools down.
- Add 25 grams of flour, tomato & pepper paste, egg, grated onions, salt and cumin powder.
- Mix well with your hands until all combined to form a smooth mixture.
- Fill a large pan with plenty of water, add a teaspoon of salt and put it on medium heat for cooking the koftes.
Shape the Mixture into Dumplings
- Set a bowl of water aside and start shaping the mixture into small dumplings/koftes.
- Take a small amount from the mixture and turn it into a small ball, the size of a walnut. Make sure you wet your hands to avoid the mixture sticking to your hands.
- Wet your finger and make a small indentation in the centre of the ball. Set it aside on a lightly floured tray or a large plate.
- Repeat the same with the rest of the bulgur mixture and give the tray a gentle shake to make sure they all are covered with flour.
- When the water comes to a boil, add the dumplings carefully into the boiling water.
- Cook them for 13 to 15 minutes, or until they start floating on the surface.
- Proceed to prepare the tomato sauce while the dumplings are cooking.
Prepare the Tomato Sauce
- Heat a large pan or a wok on medium heat and add the olive oil.
- Add the pepper paste and cook it for a few minutes before adding the garlic, chopped tomatoes and spices.
- Give the mixture a good stir, cover the pan and cook it until the tomatoes are softened, for 6 to 7 minutes.
- When the dumplings are cooked, transfer them into the wok with the tomato sauce using a slotted spoon.
- Shake the pan until all the dumplings are covered with the sauce, or stir gently with a wooden spoon, to avoid breaking the dumplings.
- Transfer them on a serving plate and garnish with chopped parsley.
- Serve with a dollop of yoghurt (strongly suggested!).
Notes
- This recipe yields about 55 small dumplings, serving 3-4 as a main or 5-6 as an appetizer.
- Adding browned minced meat to the tomato sauce enriches the dish.
- Wet your hands when shaping the dumplings to prevent sticking.
- Store leftovers in an airtight container refrigerated up to five days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 71g | 24% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 1206mg | 50% |
| Potassium | 468mg | 10% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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