Combine wheat and water in a bowl and set aside until reconstituted and tender, about 10 minutes.
Meanwhile, prepare the filling: Heat oil in a large skillet, add onion and pinenuts, and saute until golden, about 10 minutes. Add 1/3 of the ground meat and cook for 3 to 4 minutes. Add the garlic, allspice, cumin seeds and dried thyme and saute another minute to release aromas. Remove from the heat, stir in the parsley and adjust the seasoning. Set aside to cool.
Squeeze bulgur dry, add remaining 2/3 of the ground meat, kirmizi biber, and salt. Knead well, sprinkling with water if necessary to form a thick paste. Place a walnut-size piece in your hand, make a hole into it with your finger, and set aside.
Stuff some of the filling into each hollowed-out kofte and close the hole by bringing the sides together. Squeeze it in wet palms of your hands to shape into an oval shaped ball. Repeat with remaining kofte and filling.
Roll the kofte in a little flour, brushing off the excess, and fry in plenty of oil until golden brown on all sides. Drain briefly on paper towels, then serve hot with yogurt.
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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