1 cup Duru Fine Bulgur

½ cup Reis semolina,

1 ½ cups hot water

1 egg,

3 Tbsp Ipek wheat flour,

1 Tbsp Oncu tomato paste,

1 Tbsp Oncu red pepper paste (mild or hot)

Salt and pepper to taste

1 tsp Botany cumin

Tomato Sauce

¼ cup Marmara Birlik extra virgin olive oil

3 tomatoes, grated

4 cloves garlic, minced

2 Tbsp Oncu Red pepper paste

1 Tbsp Fersan vinegar

1 Tbsp lemon juice

Topping (Optional):

1 cup Merve plain yogurt,

1 clove garlic, minced

salt to taste

Place the bulgur in a medium bowl, add the hot water. Cover and let stand until all the water is absorbed and bulgur comes to almost room temperature.

Add the semolina, egg, flour, tomato and pepper pastes, salt, pepper and cumin into the bulgur. At this point you can choose to mix and knead by hand (Time and labor consuming) or use a stand mixer with a pedal attachment. Knead the mixture until it becomes smooth and uniform. Make small 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 koftesi and also helps with thorough cooking).

In the mean time, boil water in a large pot and drop the balls into the boiling water and cook until they rise to the surface. Remove them with a slotted spoon. Reserve a cup of the cooking liquid.

For the sauce, heat the oil in a pan, add all the ingredients, saute until cooked and the flavors are combined. If you think the sauce is very thick you can use some of the reserved cooking liquid to thin it. Put the balls into the sauce, stir to combine and remove from the heat.

You can serve the Fellah Koftesi at this point as it is, or mix the yogurt and garlic and pour it on top and serve with an additional layer of flavor. Both ways will be a guaranteed crowd pleaser. Enjoy!