Savory and Hearty Turkish Meatball Stew, Sulu Köfte

Sulu Köfte is a real classic Turkish comfort dish that many grew up with. This dish, which every Turkish mother knows, is a classic comfort food that brings back childhood memories. Tender meatballs simmered in a rich broth with potatoes and carrots, it's a staple in Turkish households and everyone has it's own twist. Today's version is a classic and simple version, made with bulgur, ground beef and some seasonings, simmered in a mildly spiced savory broth. Enjoy!

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Ingredients:
• 300 g ground beef, lean
• 1 cup bulgur (fine or medium coarse)
• 2 onions
• 1 egg
• 1/2 tsp baking soda
• 3 tsp salt
• 1 tsp black pepper
• 1 tsp pul biber (Turkish chili flakes)
• 1 cup chopped parsley
• 2 tbsp biber salcasi (Turkish chili paste)
• 2 tbsp cooking oil
• 2 tbsp red wine vinegar
Instructions:
1. Peel and finely grate 1 onion and transfer into a mixing bowl
2. Add the ground beef, 1 cup fine bulgur, 1/2 tsp baking soda, 1 tsp salt, 1 tsp black pepper, 1 tsp pul biber
3. Crack open 1 egg and add into the bowl
4. Finely chop 1/2 bunch fresh parsley and add into the bowl
5. Mix and knead throughly for 5 – 10 mins until the mixture is homogenous and cohesive
6. Cover with a plastic wrap or lid and let it rest in the fridge for 30 mins (optional) to firm up the mixture
7. Remove from the fridge and take small pieces from the mixture and shape into small balls
8. Lightly flour a tray and transfer the meatballs into the tray to avoid sticking
9. Finely chop 1 onion and set aside
10. Heat up 2 tbsp cooking oil in a large pan and add the chopped onions
11. Stir and cook for 5 mins until the onions are translucent
12. Add 2 tbsp chili paste, stir and cook for 2 mins until the paste is cooked and fragrant
13. Add 2 tsp salt (or to taste) 1.5 liter water, stir to mix and bring to a boil
14. Once boiling carefully add the meatballs into the pan, gently stir and switch to low heat
15. Cook covered for 20 mins on a low heat until the meatballs are floating and bulgur is nicely expanded.
16. Optionally, add 2 tbsp red wine vinegar for a bit of acidity and tanginess
17. Serve in a bowl, garnish with fresh parsley
18. Enjoy as a main dish or as soup with fresh bread

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