Sarmsakli Kofte

Ingredients

For its dough:
•    4 coffee cups pounded wheat (bulgur)
•    4 tbsp semolina
•    4 tbsp flour
•    1 egg
•    1 tbsp pepper paste
•    1 tsp cumin
•    1 tsp red pepper flakes
•    1 tsp salt
•    1 tsp black pepper
•    1 water glass warm water

For its boiling

1 liter water, salt and half lemon.

For its sauce:
•    1 head of garlic, mashed
•    4 tomatoes, grated
•    Half bunch of parsley, minced
•    1 coffee cup LunaOlivo Mission olive oil
•    1 tsp cumin
•    1 tsp black pepper
•    1 tsp red pepper flakes
•    1 tbsp pepper (or tomato) paste
•    1 lemon
•    1 tsp salt

Soak pounded wheat and semolina with warm water and wait 10 minutes. They should absorb all the water. Add the spices and the egg into it. Then knead it well. You can sprinkle little water while kneading. Now add flour and continue kneading. When the flour disappears in the dough, it’s finished.

Take a piece from the dough as big as an egg and shape it like a thick stick in your hands. You can see it in the picture.

Then take pieces from this thick stick as big as a hazelnut and roll it in your hands. Then gently press on this small ball with your finger. Wet your hands occasionally, or you can’t shape the dough. Do the same until all the dough finishes.

Put one liter water in a large pot. Add salt and juice of half lemon. When it boils, put the balls into it. Cook them without stirring (maximum 15 minutes). Do not overcook them. When the balls get as soft as pasta, it’s cooked.

Take the pot from fire and drain. Put the balls on a service plate.

To prepare its sauce,  put grated tomatoes in a large skillet. Cook it until it becomes thick enough. Add olive oil, pepper paste, salt and other spices in it. Finally add mashed garlic, stir it a few minutes and take it from fire. Put the minced parsley in this sauce and mix it (if you like, you may not combine the parsley with the sauce but sprinkle on the balls after the sauce).

Now drop some sauce on the balls with a spoon. And serve it with lemon slices, pickles and garden cress.