Fellah Köftesi (Turkish Bulgur Dumplings in Sauce)
Fellah Köftesi are Turkish dumplings made from bulgur, wholesome cracked wheat brimming with fiber and nutrients. My dumplings, enriched with tatli biber salcasi for a touch of sweetness and an array of aromatic spices, offer a nourishing blend of flavors and textures. My family and guests love them, and we hope yours will too!
Servings: 1
Calories: 2179kcal
Cost: $6.50
Ingredients
Dumplings:
- 1 cup fine bulgur
- 1 cup boiling water
- 2 tablespoons fine semolina flour
- ¾ cup all-purpose flour
- 2 tablespoons tatli biber salcasi Turkish pepper paste
- 1 teaspoon ground coriander
- 1 ½ teaspoon cumin
- 1 ½ teaspoon dried mint
- 1 teaspoon salt
- ¼ cup all-purpose flour for coating
For the sauce:
- ½ cup extra virgin olive oil
- ¼ cup onion finely diced
- 5 cloves garlic minced
- 1 ¼ cup diced tomato
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 4 teaspoons tatli biber salçası Turkish pepper paste
- ⅓ cup chopped parsley leaves
- ½ cup water
- 1 tablespoon lemon juice
- ¾ teaspoons salt or to taste
To garnish:
- ¼ cup fresh mint leaves
- ¼ cup fresh parsley leaves
Instructions
- In a spacious bowl, combine fine bulgur and boiling water. Cover and let it soak for about 5 minutes until soft.
- Mix semolina, all-purpose flour, pepper paste, ground coriander, cumin, dried mint and salt into the hydrated bulgur.
- Knead by hand for 6 minutes or in a stand mixer on low for 3 minutes until a mostly smooth, stiff dough forms.
- To shape dumplings, divide the dough into tablespoon-sized portions. Roll into small balls with wet hands, creating shallow craters in the center using your index finger.
- Coat each dumpling’s exterior with additional flour to protect them.
- Bring a large pot of water to a vigorous boil and add a teaspoon of salt.
- Submerge the dumplings into the boiling water. Cook for about 10 minutes or until they float, ensuring none stick to the pot.
- While dumplings cook, heat olive oil in a pan over medium heat. After 90 seconds, add onions and minced garlic, sautéing for 4 minutes until fragrant.
- Stir in diced tomato, pepper paste, tomato paste, parsley, lemon juice, salt and water. Sauté for about 8 minutes until tomatoes break down.
- Using a slotted spoon, retrieve dumplings from boiling water, stir into the sauce, and garnish with parsley and mint leaves.
Notes
🌾 Bulgur Prep: Opt for fine bulgur, not the coarse variety, to create the dough. Cover the mixture with a lid after blending it with boiling water, ensuring it fully hydrates.
👐 Smooth Köftes: Maintain moist hands during kneading and shaping to prevent sticking and achieve smooth surfaces for your köftes.
🥄 Even Dumpling Size: Strive for uniformity in dumpling size; a small tablespoon scoop works well, or you can eyeball it, as long as you stay consistent. Creating shallow craters in the center with a wet finger ensures thorough internal cooking.
👀 Monitor Dumpling Cooking: Watch over the dumplings during boiling. First, check after about a minute to ensure none are sticking to the ’bottom of the pot. Then, promptly remove them from the water when they gracefully float to the surface, typically around the 10-minute mark, preventing soggy köftes.
Nutrition
Calories: 2179kcal | Carbohydrates: 264g | Protein: 43g | Fat: 114g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 80g | Sodium: 4728mg | Potassium: 2433mg | Fiber: 40g | Sugar: 19g | Vitamin A: 3324IU | Vitamin C: 81mg | Calcium: 337mg | Iron: 21mg