Step-by-step fellah kofta recipe: Perfect non-crumbling bulgur balls

Fellah kofta is one of the most beloved dishes of Turkish cuisine, especially popular in the Southeastern Anatolia region. These bulgur and semolina balls require precise ingredient ratios and cooking techniques to prevent crumbling. In this recipe, we will explain the tips for making perfect fellah kofta step by step.

First, you need to prepare the necessary ingredients. The main components include fine bulgur, semolina, flour, eggs, tomato paste, and various spices. The bulgur must be soaked in hot water to swell properly. Then, semolina and other dry ingredients are added, and the kneading process begins. The consistency of the dough is critical to prevent the kofta from falling apart.

During kneading, the most important point is to ensure all ingredients are thoroughly combined. The dough should be neither too stiff nor too soft. You can adjust the consistency by adding water little by little. Additionally, letting the dough rest makes it easier to shape the kofta.

After shaping, the kofta are first boiled and then fried. Adding salt and lemon juice to the boiling water helps prevent the kofta from disintegrating. During frying, a short time in hot oil is enough to achieve a crispy exterior and soft interior.

Finally, the sauce for fellah kofta is as important as the kofta itself. Made with tomato paste, garlic, lemon juice, and parsley, the sauce adds a unique flavor. The ingredients should be mixed well and allowed to rest. When serving, pour plenty of sauce over the kofta and accompany with fresh greens.