Icli Kofte

Ingredients

 * 500 g bulgur
 * 250 g Veal minced meat
 * 250 g Lamb minced meat
 * 1 teaspoon red pepper
 * 2 tablespoons cumin
 * 3 tablespoons parsley, finely chopped
 * 2 tablespoons butter
 * oil (for frying)
 * 2 large onions, finely chopped
 * 2 tablespoons pine nuts
 * 100 g walnuts, finely chopped
 * 2 eggs, beaten
 * rusk crumbs
 * salt

Directions

 * 1) In a saucepan put the onions with the butter and a little bit of salt and sauté them. Add the Lamb minced meat and the pine nuts and sauté until the minced meat has absorbed all the fluids and is granular.
 * 2) Take the mixture off the heat and add the parsley, the walnut crumbs and the salt. Spread the bulgur in a pan, add the red pepper, cumin, salt and a cup of water and knead well all the ingredients. Add the Veal minced meat and knead again.
 * 3) Shape this mixture into small, long and narrow meatballs. With your finger press the edge of each meatball so as to open up a hole and stuff it with the mixture of Lamb minced meat and then close it well.
 * 4) As soon as you have filled all the meatballs, put over the heat a saucepan with 4-5 cups of water and some salt and as soon as the water comes to a boil, add the meatballs and let them boil for 20 minutes.
 * 5) Take them out with a straining spoon and let them cool off. Then dip them one by one into a mixture of egg and rusk crumbs and fry them in hot oil. These meatballs are very spicy and are served as an hors d’ oeuvre.