|Bulgur||1 Cup (16 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Lean ground beef/Lean ground lamb||2 Cup (32 tbs) (Very Lean)|
|Minced onion||1 Tablespoon|
|Ground beef/Ground lamb||2 Cup (32 tbs)|
|Minced onion||1 1⁄2 Cup (24 tbs)|
|Minced onion||2 Cup (32 tbs)|
|Pine nuts/Coarsely chopped walnuts||1⁄4 Cup (4 tbs)|
|Hot red pepper||To Taste|
In a mixing bowl combine the bulgur with half cup of the water and soak for ten minutes.
Add the meat and mix well with your hands.
Add the salt, red pepper and onion with another half cup water and knead very well by hand for about ten to fifteen minutes or a few minutes in a food processor or electric mixer, until you have a smooth mixture.
Add a little more water and continue kneading until the mixture is pasty and soft.
To prepare the filling, saute the meat with the onion in a skillet for about fifteen minutes.
Season with the salt, pepper and allspice.
Stir in the nuts, mixing well.
Divide the mixture into walnut-size balls and place on a plate.
Cover and chill. (You can prepare the filling a day in advance, if you wish.)
Divide the bulgur mixture into four portions.
Shape into walnut sized balls.
With the ball in your left hand, press an opening with your forefinger.
Continue to turn the ball in your left hand while gradually enlarging the hole with your forefinger, pressing against the sides of the ball until the walls are very thin.
Fill the cavity with one of the filling balls.
Carefully seal the opening and roll between your palms until the kufte is smooth and round or oval shaped.
Repeat the process with each kufte.
As they are finished, arrange them in a flat pan.
Place the oil in a skillet and fry the kuftes on all sides in the heated oil until cooked and golden brown or, you can brush them generously with butter and bake in the oven at 350 degree until browned and cooked through or, you can fry the kuftes one hour before serving time.
Place them in a covered pan to keep warm in a 325 degree oven.
Add about half cup oil and from time to time sprinkle with some cold water, shaking the pan frequently.
This method results in very tasty kufte, crispy on the out- side and soft on the inside.