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A platter of Turkish Fellah Köftesi meatballs in tomato sauce served over garlic yogurt.

Authentic Fellah Köftesi (Bulgur Meatballs in Tomato Garlic Sauce)

Small, savory bulgur and semolina dumplings tossed in a rich tomato and garlic sauce. A classic Turkish dish that is hearty, healthy, and visually stunning.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

For the Meatballs
  • 1 cup Fine bulgur
  • 1 cup Boiling water
  • ½ cup Semolina
  • 1 large Egg
  • 1.5 tbsp All-purpose flour
  • 1 tbsp Tomato paste
  • 1 tbsp Red pepper paste
  • 1 tsp Salt
For the Sauce
  • 2 cups Fresh tomatoes, grated
  • 3 cloves Garlic, minced
  • 1 tbsp Tomato paste
  • 1 tbsp Red pepper paste
  • ½ cup Olive oil
  • 1 handful Fresh parsley, finely chopped
For Serving
  • 1 cup Plain yogurt (mixed with 1 clove garlic and a pinch of salt)

Equipment

  • Large Mixing Bowl: For that essential 15-minute kneading session.
  • Large Pot: To boil the meatballs in batches.
  • Slotted Spoon: For carefully removing the köfte once they float.
  • Wide Skillet: For tossing the meatballs in the garlic-tomato sauce.

Method
 

  1. Place the fine bulgur in a large heat-proof bowl. Pour the boiling water over it, cover with a lid, and let it sit for 5-10 minutes until the water is fully absorbed and the bulgur is soft.
    Soaking fine bulgur in a bowl with boiling water to let it bloom.
  2. Once the bulgur has bloomed, add the semolina, egg, flour, tomato paste, pepper paste, and salt.
    Adding semolina, flour, an egg, and tomato-pepper paste to the softened bulgur.
  3. Knead the mixture thoroughly for about 5-8 minutes. You want a dough that feels like playdough—smooth and cohesive.
    Kneading the bulgur and semolina mixture into a smooth, cohesive dough.
  4. Keep a small bowl of water nearby to dampen your hands. Take hazelnut-sized pieces and roll them into balls. Use your pinky finger to press a small "dimple" into the center of each ball.
    Rolling small hazelnut-sized pieces of dough into balls with dampened hands.
  5. Bring a large pot of salted water to a boil. Carefully drop the meatballs into the water. Cook for about 10-15 minutes or until they float to the surface. Drain and set aside.
    Pressing a small dimple into the center of each bulgur ball using a finger.
  6. In a large pan, heat the olive oil. Add the minced garlic and sauté briefly—be careful not to burn it!
    Dusting the shaped bulgur meatballs with flour to prevent them from sticking.
  7. Add the grated tomatoes and the pastes to the pan. Cook until the sauce thickens and the oil starts to separate.
    Boiling the shaped bulgur meatballs in a large pot of salted water until they float.
  8. Add the boiled meatballs to the sauce. Toss gently to ensure every meatball is glazed in that rich red sauce. Stir in the fresh parsley.
    Sautéing minced garlic, grated tomatoes, and red pepper paste in a pan for the sauce.
  9. Spread a layer of garlic yogurt on a serving platter. Top with the warm Fellah Köftesi and garnish with more parsley.
    The final dish: Fellah köftesi in tomato sauce served over a bed of garlic yogurt

Video

Notes

For perfectly shaped köfte, lightly wet your hands while rolling — this prevents sticking and helps achieve the traditional dimpled texture.