Fellah kofte is a good alternative in summer days as well as it can be easily eaten by
vegetarians, too. It can be consumed in the cold upon request. This recipe made with bulgur and can
be served as a main course or as an aperitif that you can give along with the main course.
- 4 tea cups of fine bulgur
- 3 tea cups of semolina
- 1 egg
- 2 tablespoons of flour
- 3 tablespoons tomato paste
- 1 teaspoon salt
- Black pepper, cumin
- Tomato Sauce;
- 3 tomatoes
- 4 cloves garlic,
- 1/3 cup olive oil,
- 1 tablespoon tomato paste,
- 2 tablespoons pomegranate molasses,
- Dried mint, red pepper flakes.
Steps to cook:
- Add the tomato paste into the oil. Prepare the sauce by slowly adding half a glass of water.
- Mix the bulgur and semolina in a saucepan and soak in 2 cups of hot water for 5-6 minutes until the water is absorbs. Add more water slowly if it is insufficient.
- Let the mixture cool down.
- Add the egg, flour, spices, tomato paste knead them either by mixer or your hands well until it become a good consistency
- Make little balls from the mixture and shape them round. Press your thump in the center of the each ball in order to make a small indent ( so as to make the traditional shape of Fellah kofte )
- Boil some water in a large pot.
- Throw the meatballs in the boiling water and cook until they appear on the surface of the boiling water.
- Take them from the pan by using a skimmer spoon into a cup that you can add the sauce into.
· Put olive oil in a pan and heat it over low heat, add chopped garlic.
· Add tomato paste and cook for a while .Chopped tomato and add to mixture.
· Then Add salt, pomegranate molasses, red paper flakes and dried mint then take the mixture from heat,
- Pour the sauce over the meatballs and mix them
- Serve with garlic and yoghurt mixture if you wish. Enjoy your meal.