for 4 people
- 2 water glasses fine bulgur
- 1 cup semolina
- 1 piece of onion
- 4 tablespoon flour
- 1 egg
- 2 cups of hot water
- 1 sweet spoon salt
- 1 sweet spoon black pepper
- 1 sweet spoon cumin
- 3 tablespoon olive oil
- 1/2 bunch of parsley
- 1 tablespoon tomato slice
- 1 tablespoon chili pepper
- 3 cloves garlic
Lightly bake your köfteler so that the köfels do not break up.
How is it prepared?
First, prepare the bulgurlar get rough, wet with hot water and close the mouth of the cabin.
Add the onion, rice, egg, flour, and spices that you have prepared or very finely grated in order to make bulgur’s water, and start kneading.
You can add water to your dough to keep it according to the consistency of your dough, but this measure is ideal.
After your dough has got a good consistency, make some small rounds and press it in the middle and shape like the photo.
To cook the roots you have piled up on the bottom of your buds, boil deeply in a tencered water and leave the roasted boiled. Boil it for about 10 minutes.
For the sauce I pour olive oil enough to cover the bottom of my debt, add tomatoes and pepper slayers and crush them in olive oil. Add some myrrh and garlic garnishes. Add the spices according to your taste buds.
Pour this mixture into the boiling water of the felleh dumplings and pour it 3-4 times as hot as the bucket.
Add the whole of the köfeler you picked on the moss with kevgirle, mix it and consume it with care.