SİNİ KÖFTESİ 🤩- Known As Kibbeh: Delish Bulgur Outside, Meat & Walnuts Inside + Vegetarian Version🌱

Call it Sini Köftesi, Kıbbeh or Bulgur pie… They all mean the same insanely amazing and heavenly dish; bulgur dough filled with nutty, sour and delicious minced meat. Beautiful both inside and out, this recipe is guaranteed to be a feast both to your eyes and your tongue! 😻

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Servings: 6-8
Difficulty: Medium
Prep time: 10 minutes
Cooking time: 10 minutes
Baking time: 30 minutes

For the bulgur dough
1 medium potato, quartered and thinly sliced
1+1/4 cup of water (310 ml)
1 cup fine ground bulgur (200 g, bulgur is boiled, dried and cracked wheat grains and it comes in different sizes for different use. You can buy it from Turkish markets or order online)
200 g minced meat, double ground, (fat-free or low-fat round, you can use 100% beef or 100% lamb)
1 teaspoon cumin
1 teaspoon red pepper flakes
1/2 teaspoon salt
1 heaped teaspoon red pepper paste (If you don’t have pepper paste, skip this and add more salt and ½ teaspoon sweet paprika)
3 pinches of black pepper

For the filling
200 g minced meat, double ground, (rib, you can use 100% beef or 100% lamb)
2 medium onions, diced
3 pinches of salt
3 pinches of black pepper
1 tablespoon butter
2 handfuls of walnuts, chopped
1 teaspoon pomegranate sour, also known as pomegranate molasses
(https://www.etsy.com/listing/10103509...)

3 tablespoons extra virgin olive oil, (40-45 ml)
A handful of raw pistachios (any nuts would work great)
Pickles
Savoury yoghurt
Fresh mint

• Place the potatoes with water in a medium saucepan and bring to boil. Turn the heat on low and simmer until potatoes are soft. Leaving some water in the pan will help softening the bulgur. Add in the bulgur. Mash and mix the potatoes with a fork and put the lid on. Set aside until bulgur is soft.
• Meanwhile, for the filling, heat a large frying pan on high heat and add the minced meat in. To sear the minced meat, sauté on high heat for a couple of minutes, stirring occasionally. Cooking on high heat will help to keep minced meat juicy by sealing it.
• Add in the onions when the minced meat turns brown. I know, the amount of onion looks like too much for the minced meat but onions will keep the mixture moist and full of flavour, so you won’t end up with a dry minced meat.
• Turn the heat down and sauté for 10 minutes until onions are transparent. If some of the mixture sticks to the pan and gets brown, add some hot water and scrape the bottom to bring back all the flavours back to the mixture.
• Season with the salt and black pepper.
• Add in the butter and walnuts and cook for another minute.
• Pour in the pomegranate sour and turn the heat off. Set aside to cool it down. For the vegetarian version you can grate cheese or sauté mushroom with onions like minced meat.
• Preheat your oven to 180 C (355 F) on upper and lower heat, without fan. Position the rack in the middle shelf of the oven.
• Transfer the potato bulgur mixture in a large bowl. Add in the minced meat, cumin, red pepper flakes, red pepper paste, salt and black pepper.
• For the vegetarian version, use 1,5 potatoes for the dough. Add two egg whites and three tablespoons flour.
• Knead the dough until well combined for about six minutes or you can use a food processor. Take a handful of mixture and flatten in your hands, if there are small crack on the sides, add some hot water to soften the mixture or it will break.
• Divide the dough in two pieces, one being slightly larger.
• Cover the bottom of a round tray (around 30-35 cm/12-14 in) with olive oil and spread the larger piece by pressing.
• Place the filling which is by then at room temperature on top. Leave 1 cm (around the thickness of your finger) gap from the sides.
• Place the other piece of the dough on plastic wrap and flatten by pressing. You can wet your hands to make it easier to roll out. Plastic wrap will prevent the dough from sticking to your worksurface and make it easier to transfer on top of the filling.
• Flip the dough with plastic wrap and cover the filling. Merge the top and the bottom part of the dough with the help of a wooden spatula. Wetting, again, will help easing the process.

Rest of the recipe is in the comments section 🔽

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