Crisp Bulgur Shells Stuffed with Beef and Walnuts
Fine bulgur shells enclose a savory beef, onion, and walnut filling before being fried until crisp and golden.
By Moow Editorial ·
- Dip your hands in water or oil while hollowing the shells so they shape more easily.
- The köfte may be boiled instead of fried.
- Serve with parsley leaves and lemon wedges.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 15 stuffed köfte
- Prep time: 45 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 15 stuffed köfte.
- Calories: 330 kcal
- Protein: 12 g
- Carbohydrates: 34 g
- Fat: 18 g
- Sodium: 644 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Bulgur Shell
Have these measured and ready before you begin.
- 2 1/8 cups (500 ml by volume) fine köftelik bulgur
- 2/3 cup (150 ml by volume) fine semolina
- 3 3/4 cups (900 ml) hot water
- 3/4 cup plus 1 tablespoon (200 ml by volume) all-purpose flour
- 1 1/2 tablespoons mixed tomato and red pepper paste
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
Beef-Walnut Filling
- 3 tablespoons neutral cooking oil
- 450 g (15.9 oz) medium-fat ground beef
- 3 yellow onions, finely diced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/4 cups (300 ml by volume) coarsely crushed walnuts
For Frying
- 1 2/3 cups (400 ml) sunflower oil
Directions
1. Heat the filling oil in a skillet and sauté the diced onions and ground beef until the beef is fully browned. Stir in the filling salt, black pepper, and walnuts, then set aside to cool.
2. Place the fine bulgur and semolina in a deep bowl, pour over the hot water, and let stand for 10 minutes, until swollen.
3. Knead in the mixed paste, shell salt, and black pepper, then add the flour gradually and knead until a moldable dough forms.
4. With wet or lightly oiled hands, take palm-size portions, smooth the outside, and hollow each one with your fingers.
5. Fill each shell with the cooled beef mixture, close it completely, and shape it round or into the traditional oval with pointed ends.
6. Heat the sunflower oil to 350°F (175°C). Fry in uncrowded batches for 4–5 minutes, turning gently, until evenly golden; drain on a rack.
7. Drain and serve hot.
Sources
Contains wheat and tree nuts. Cook ground beef to 160°F (71°C), chill the filling before shaping, keep water away from hot frying oil, and never leave the oil unattended.