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Hatay fellah kofte (bulgur dumplings with spinach sauce)

Serves 6Official

Ingredients

  • 300 gBulgur
  • 500 gWater
  • 150 gOnion step 2
  • 30 gWheat flour
  • 10 gSalt step 2
  • 10 gPaprika
  • 10 gGround cumin
  • 20 gPepper paste step 2
  • 10 gBasil
  • 500 gSpinach
  • 40 gGarlic
  • 54.8 gOlive oil
  • 100 gOnion step 6
  • 20 gPepper paste step 6
  • 5 gSalt step 6

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Spinach28%
  2. Water28%
  3. Bulgur17%
  4. Onion14%
  5. Olive oil 3%
  6. Garlic 2%
  7. Pepper paste 2%
  8. Wheat flour 2%
  9. Salt 1%
  10. Basil 1%
  11. Ground cumin 1%
  12. Paprika 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Pour the hot water over the bulgur and let it stand for 5 minutes.

    5 min

  2. Finely chop the onion and add it to the bulgur. Add the flour, pepper paste, salt, ground red pepper, cumin and basil, and knead well until it holds together like kofte mixture.

  3. Pinch off 12-15 g pieces, roll them between your palms, press lightly in the middle and place them on a floured tray.

  4. Drop the kofte into a pot of boiling liquid, simmer on low heat, then lift them out with a skimmer and let cool.

    15 min

  5. Wash and roughly chop the spinach, blanch it in a pot of boiling water for 2-3 minutes, then squeeze it well.

    2 min

  6. Fry the chopped onion and garlic in olive oil until pink. Add the pepper paste and fry briefly. Add the salt and spinach and stir for a minute or two.

  7. Pour the sauce over the kofte, toss and serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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