1 hr


30 min




1 hour


30 minutes


For the dough:

  • 300 g of crushed meat or lean ground beef (optional)
  • 3 cups fine bulgur fine cracked
  • 5 tablespoons semolina
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup water

For the filling:

  • 350 grams medium fat ground beef
  • 1 tablespoon chili paste
  • 5 tablespoons olive oil
  • 2 medium onions
  • 1 teaspoon cumin
  • 2 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • 2 teaspoons salt (can be increased by reducing)
  • 10 parsley (to taste)

For frying:

  • 1.5 cups oil

Key point

You spend at least 4 times the meat from the meat machine will use the dough is required. This will take the form of meat hammered texture. You can add into the dough if you do not want to use the meat in the outer dough 2 large sized potato blanching. We recommend you hold ready by soaking at least 2 hours before the start of the fine bulgur meatball Oruga you’ll use in the mortar.

How to make?

  1. Get into your mixing tray and onto the cracked wheat Add 1 cup of water until the hot water. Learn about aside for covering the swelling.

  2. Chop the onion into tiny cubes, strips the bark of.

  3. Olive oil into a medium-sized roof, tomato paste and onion are taken. Saute onions until light brown.

  4. Add minced onion and cook over your blush.

  5. When the mince is cooked, stir in spices and salt to last, taken aside to rest. Add the parsley into the thin coastal and mortar After resting.

  6. Put a bowl of water for. Stir all ingredients except meat, bulgur beaten on the way you left it to swell and soaking your hands and knead the dough dumplings.

  7. Gradually stir into the beaten meat dumplings dough and knead thoroughly consistency area.

  8. Tear off pieces the size you want your dough. Starting at the middle part of your mind you start carving your finger dumplings.

  9. Fill them with mortar you leave to cool the interior when you get a long oruk shape your patties.

  10. Repeat the same process with all the dough. Oruk your wardrobe in an oven tray and leave to rest for 1 hour.

  11. Learn liquid oil into a deep saucepan and angered’s.

  12. Take slowly into the hot oil and fry oruk you leave the rest in the fridge.

  13. Transfer the browned oruk plate into a series of paper towels and allow them more freedom from oil.

  14. Oruk are ready to serve. Arena, the exhausted appetite. 🙂

Service Advice

Service 2 cloves of garlic a few hours before the beat and leave 4 tablespoons of olive oil. Hover over your meatballs and serve.[wpurp-searchable-recipe]Oruk – – – [/wpurp-searchable-recipe]

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