AMAZINGLY DELICIOUS FELLAH KOFTA RECIPE I Tiny bulgur bowls in tomato sauce I Vegetarian

AMAZINGLY DELICIOUS FELLAH KOFTA RECIPE

In this episode, Id like to share with you my version of Fellah Kofta recipe. It's a very special food, popular in south Turkey and budget friendly. My koftas turn out so tender and never fall apart when cooking. If I have on hand, I like to use tasty, fresh tomatoes for the sauce, but feel free to use only tomato paste instead. I hope you give this amazingly delicious recipe a try.

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INGREDIENTS (serves 2)
Fine bulgur, about 1 finger-size less than 1 cup, then fill the cup with semolina
1/2 cup flour
1 egg yolk
2 medium tomatoes (optional)
5-6 garlic cloves
Dried basil (or dried purple) basil, ground cumin, sweet paprika, granulated sugar
2 heaping tablespoon tomato paste
1 tbsp butter, 1/3 cup olive oil
Salt & pepper
One handful chopped fresh parsley to garnish

DIRECTIONS
Dough: I like to combine bulgur with semolina, but you can also use only bulgur instead.
Take your cup and fill with fine bulgur, but not all the way up, leaving about a 1 finger size space on top.
Then fill the space with semolina, so that you have 1 leveled cup bulgur and semolina mixture.
Pour the mixture into a big bowl.
Add 1 tbsp dried basil, 1/2 tsp cumin, a pinch of sweet paprika and black pepper, 1 leveled tsp or to taste salt.
Mix dry ingredients.
In another bowl, combine 1 heaping tbsp tomato paste and 1 tbsp butter.
Add 1 cup hot water, mix until dissolved.
Add hot water mixture on top of dry ingredients, mix.
Cover and set aside for 20 minutes, or until tender.
Make sure to mix occasionally.
Sauce: Rinse the tomatoes, cut off the stems, peel, chop finely.
Peel 5-6 garlic cloves, then slice finely.
Into a large pan, pour enough olive oil to cover the bottom, about 1/3 cup, transfer the garlic slices into it, set aside.
When the time is up, check bulgur for doneness.
Assemble bulgur mixture, 1 egg yolk, 1/2 cup flour and 1 cup water in front of you.
Beat the egg yolk, add into bulgur mixture and mix.
Add 1/2 cup flour, mix again.
Wet your hand ligthly with water, shake off the excess.
Knead the dough for at least 10 minutes, or until it becomes to a paste.
Occasionally wet your hand with water, for 5-6 times in total, shake off the excess and continue kneading.
Occasionally, form the dough into a ball, and throw it from above into the bowl, repeat this process 3-4 times.
Make sure to knead the dough well, to prevent koftas from falling apart when cooking.
How to shape: Wet your palm very lightly with some water and rub.
Tear off a small piece of dough, about the size of a Coca Cola bottle cap.
Roll until smooth, and shape into a ball in between your palms.
Gently poke the center using your pinky finger, and create a tiny bowl shape.
Transfer fellah kofta to a large bowl, repeat the same until all is done.
If desired, you can freeze koftas on a parchment paper lined sheet, transfer to a freezer bag and store for up to 3 months.
Or you can cook them, let sit in the sauce then reheat before serving.
How to cook: Fill a large pan with 2 liters (10 cups) water and bring to a boil, over medium high heat.
Put the pan on fire, which you have added olive oil and garlic, over medium low heat.
Heat until sizzled, sprinkle a good pinch of sweet paprika and mix well.
Add 1 heaping tbsp tomato paste and gradually add 5-6 scoops hot water, carefully, mix until smooth.
Sprinkle a pinch of sugar and black pepper, 1/2 tsp or to taste salt.
If using, add the tomatoes; if not, cook the sauce for 1-2 minutes then turn off the heat.
When using only tomato paste, dont cook it for too long, you can always reheat the sauce instead.
If you have added tomatoes, cook the sauce for about 15-20 minutes over the lowest possible setting, stirring occasionally.
When water comes to a boil, add 1 heaping tsp salt, a pinch of black pepper and 1-2 tbsp olive oil, mix.
Add koftas into the water, either one by one using your hand, or 9-10 of them using a slotted spoon.
Be very careful not to burn yourself with water.
Mix koftas very gently.
Bring back to a boil over medium high heat, then cook for 15 minutes.
If the sauce thickens too much, you can add 2-3 scoops of cooking liquid of koftas.
Check the sauce for seasoning and add more salt if needed.
Take one kofta, let cool a bit and check for doneness and seasoning.
Using a slotted spoon, transfer cooked koftas into the sauce, mix.
Cook koftas in the sauce for about 1-2 minutes.
Turn off the heat, transfer to a serving plate.
Just before serving, garnish with chopped parsley and enjoy.