Icli Kofte

Description
Meatballs with bulgur and a filling of minced meat with pine nuts.

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.
 * 2) Add the lamb minced meat and the pine nuts and sauté until the minced meat has absorbed all the fluids and is granular.
 * 3) Take the mixture off the heat and add the parsley, the walnut crumbs and the salt.
 * 4) Spread the bulgur in a pan, add the red pepper, cumin, salt and a cup of water and knead well all the ingredients.
 * 5) Add the veal minced meat and knead again.
 * 6) Shape this mixture into small, long and narrow meatballs.
 * 7) 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.
 * 8) 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.
 * 9) Take them out with a straining spoon and let them cool off.
 * 10) Then dip them one by one into a mixture of egg and rusk crumbs and fry them in hot oil.
 * 11) These meatballs are very spicy and are served as an hors d’oeuvre.