Name: Bulgur Koftes in Tomato and Pepper Paste Sauce (Harput Köftesı)
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 tablespoon crushed red pepper flakes; 1 to 2 tablespoons semolina, if needed; 1 tablespoon (25 grams) tomato paste; 3 to 4 tablespoons plus ½ cup (125 ml) water; 1 tablespoon (25 grams) pepper paste; 5 cups (1250 milliliters) water (see note); 1 onion, finely chopped; 500 grams ground lamb (20 percent fat); ½ cup (10 grams) finely chopped parsley; ½ teaspoon salt; 1 egg, if needed; 1 tablespoon dried basil (see note); 1 cup (200 grams) fine grain bulgur; 2 tablespoons (30 milliliters) olive oil; 1 tablespoon (30 grams) butter; ½ teaspoon freshly ground black pepper

Preparation info

4
servings

Difficulty
Medium

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

Harput Köftesi — kofte named for Harput, a highly elevated town about five kilometers from Elazığ city — are an indispensable part of Elazığ cuisine, frequently decorating tables during festivals and weddings. There is a saying about this type of köfte: “I prepared Harput Kofte, rolled (or ‘gındırlamak’ in a local language) it from Harput to Elazığ, and it did not disintegrate.” Therefore, they’re shaped like tires. Gülhan’s mother would often cook this dish with dried basil, a common ingre

Ingredients

Method

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Ingredients

Method

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