Fellah Kofte

Ingredients:

• 1 cup thin bulgur wheat,
• 1/2 cup semolina,
• 1,5 cups water,
• 1 egg,
• 1/2 cup flour,
• 2 teaspoons tomato paste,
• Salt, black pepper, cumin, all spice.

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.

For Topping:

• 1 cup yogurt,
• 2 cloves of garlic,
• Salt,
• Minced dill to sprinkle on top.

Preparation:

1. Place the bulgur, somolina and water in a saucepan and cook over very low heat until all the water is absorbed,
2. Once the mixture cools down, add the egg, flour, tomato paste and spices, then start mixing with your hands,
3. Make small round balls from the mixture and using your finger make a small indent in the center of each ball (this is the traditional shape for fellah kofte and also helps the inside cook well)
4. Boil some water in a large pot,
5. Boil the meatballs until they start rising on the surface of the water, then remove them from the water using a skimmer spoon,
6. For the sauce, heat olive oil in a pan, add crushed garlic and stir for 1 min,
7. Now add tomato paste and cook for 2 mins,
8. Then add grated tomatoes and cook until the tomatoes are softened,
9. Add salt, pomegranate molasses, dried mint and red pepper flakes, then remove from heat,
10. Pour the sauce over the meatballs and stir,
11. Sprinkle minced dill on top,
12. Serve with garlic and yoghurt mixture.

Bon appétit…