Bulgar-Beef-semolina Balls sauteed in Tomato sauce( somelek kofte from southern part of turkey)

Following recipe is belong to South East part of Tukiye and served in rather soup like tomato sauce in general. I altered frying the meat balls after I cooked them in the tomato sauce but not soupy and topped with garlic yogurt and melted butter.
Ingredients:
½ lb. ground round beef
1 C fine bulgur ( tiny cracked wheat granules)
1 C hot water
1/2 C semolina
2 Tbsp. flour
1 egg
1/2 Tbsp. tomato paste
1/2 Tbsp. pepper paste
Salt as desired (1tsp.)
1 Tsp. cumin
1 Tsp. black pepper
Tomato sauce:
2 Tbsp. tomato paste
1 Tbsp. pepper paste
1 Tbsp. butter
1/4 C water
Topping with,
A bowl of Garlic yogurt ( about 2 Cups)
2 Tbsp. melted browned butter.
 
 Making:
In a bowl pour the bulgur and add 1 C hot water set a side for the bulgur get soften
Once bulgur softened, add flour, semolina in to the bulgur and mix well.
Add egg and meat, salt, pepper, cumin
Mix and knead well into form of the dough
Take walnut size of the meat -bulgur dough shape approximately 2 inches long thin balls.
In a deep pan boil 5 cups of water
Add bulgur-meat balls one at a time but all of it at once.
Bring the heat medium once it boils, let the balls cook while folding with spatula very gently once or twice during cooking. (It takes about 7-10 minutes.)
Carefully transfer the balls in to a clean dish.
 
On the other side
Mix 1 garlic clove (minced)
2 Cups of plain yogurt and mix well set a side
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In a shallow pan melt 1 Tbsp. butter Turn the heat on medium
Add tomato and pepper paste
Add the water, mix and cook for a few minutes.
Add boiled meat balls very carefully into the tomato sauce, fold in carefully and slightly fry the meat balls, let the taste incorporated with tomato sauce.
I did fry a few long green peppers for a final touch too.
Transfer the whole meal into the serving dish
Pour the garlic yogurt over and top with melted and slightly burned butter
Serve right away

9/1/2024

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