Ingredients

• 580g fine bulgur
• 960ml boiling water
• 1½ tbsp plain flour
• 2 tbsp olive oil, plus extra for serving
• 1 large onion, finely chopped
• 500g lean beef mince
• Handful parsley, finely chopped
• Sunflower oil, for deep-frying
• Lemon wedges, for serving
• Sliced tomatoes, for serving
  
  

Method

Prepare the Bulgur:

Add 580g of fine bulgur to a large heatproof bowl with a pinch of salt.

Pour 960ml of boiling water over the bulgur, cover, and wait until the water is fully absorbed and the mixture is cool enough to handle.

Add 1½ tbsp of plain flour and briefly knead into a dough.

Cook the Filling:

Heat 2 tbsp of olive oil in a wide saucepan over medium heat.

Add 1 finely chopped large onion and cook until softened, about 5 minutes.

Add 500g of lean beef mince, season with a good pinch of salt and pepper, and cook until browned.

Stir in a handful of chopped parsley, then set aside to cool.

Shape the Köfte:

Wet your hands (keep a small bowl of water nearby).

Take a golf ball-sized piece of dough and hold it in your palm.

Using your other hand's index finger, make a deep indent in the centre without piercing all the way through.

Turn the ball around as you press down to create a wide enough hole to fill with the meat mixture.

Fill the hole about three-quarters full with the meat mixture using a teaspoon, ensuring the dough case is evenly thin.

Close the top by pinching the dough together.

Repeat until all the dough and filling are used.

Fry the Köfte:

Pour enough sunflower oil into a deep pan to fill it by two-thirds, then heat to 180°C.

Fry the köfte in batches for about 5 minutes until golden brown.

Drain on kitchen paper.

Serve:

Serve the köfte with lemon wedges, sliced tomatoes, and a drizzle of olive oil. Enjoy!