1 hr 40 min
Hands-on time
+ 40 min soaking or marinating first
HardDifficulty
6 stepsSteps
Method
- 1 Soak the smooth bulgur for 40 minutes, then knead it with semolina for 15 minutes to form a pliable dough.
- 2 Sauté minced beef with onions, crushed walnuts, and chili powder to make the filling, then let it cool.
- 3 Roll a piece of shell into a ball, then hollow out the inside with your finger to create a thin shell, like an eggshell.
- 4 The skin must be uniformly thin to avoid cracking when boiled; that's the only difficult part of the dish.
- 5 Stuff the dough with the filling, then seal the edges and roll it into an egg shape with pointed ends.
- 6 Boil in gently simmering water for 10 minutes until the balls float to the surface, then remove and drizzle with butter and chili powder.