This is a speciality from Antakya and I make it often for special occasions, using good quality can of tomatoes. Dried mint adds a fresh flavour and the tangy pomegranate molasses complete the finishing touch. The meaty-like aubergines/eggplants melt in the mouth in this dish and complement the bulgur balls well. Omit the minced/ground beef for a vegetarian version
Author: Ozlem Warren
Cuisine: Turkish cuisine
Serves: 4-6
Ingredients
- 2 medium aubergines/eggplants
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 cans of 400g/14oz good quality plum tomatoes
- 10ml/2 teaspoons red pepper paste, biber salcasi
- 15ml/1 tablespoon tomato paste
- 15ml/1 tablespoon pomegranate molasses
- 45ml/3 tablespoons olive oil
- 900ml/1½ pints water
- 10ml/2 teaspoons dried mint
- 5ml/1 teaspoon Turkish red pepper flakes or chili flakes
- Salt and ground black pepper to taste
- For the bulgur dough:
- 110g/4oz fine bulgur, koftelik bulgur (if you can only get coarse bulgur, you can pulse it a few times in a food processor to make it fine)
- 90ml/3fl oz warm water to wet the bulgur
- 120ml/4fl oz warm water to knead the bulgur
- 40g/1½oz coarse semolina
- 30ml/2 tablespoons warm water for semolina
- 60g/2oz extra lean (double grind) minced/ground beef
- 15ml/1 tablespoon red pepper paste, biber salcasi
- 5ml/1 teaspoon ground cumin
- 5ml/1 teaspoon Turkish red pepper flakes or chili flakes
- Salt to taste
Instructions
- First make the bulgur balls. Place the fine bulgur in a large mixing bowl. Stir in the red pepper paste, cumin, salt and red pepper flakes and mix them all well. Then pour the 90ml/3fl oz warm water all over it. Using your hands, give the mixture a good mix and let it absorb the water for 10 minutes. In the meantime, place the semolina in a separate bowl and stir in the 30ml/2 tablespoons warm water. Knead and turn the semolina mixture into a soft dough. Semolina is important here as it helps to bind the bulgur dough.
- Have the 120ml/4fl oz warm water bowl next to you and start kneading the bulgur mixture for about 5 minutes. Wet your hands continuously while kneading. Stir in the semolina dough and knead together for another 5 minutes. Add the meat and knead for 10 minutes, until you get a smooth dough.
- Have a bowl of cold water aside to shape the small round bulgur balls. Wet your hands and take a large cherry size bulgur dough into your palm and shape it like a small ball. Place the bulgur balls side-by-side on a tray and continue until you finish all the bulgur dough.
- Quarter the aubergines then slice each piece diagonally in 3cm/about 1in chunks. Lay them on a tray and season with salt. Leave for about 15 minutes. Drain the excess moisture by squeezing them with a paper towel.
- Place the plum tomatoes into a food processor and process until you achieve a coarse purée.
- In a deep, heavy pan, pour in the olive oil and stir in the aubergines/eggplants. Sauté for 3-4 minutes, until they have a nice golden colour. Place the sautéed aubergines/eggplants on a wide plate over a paper towel to get rid of the excess oil. Stir in the garlic and the onions and sauté for another 2-3 minutes.
- Pour in the puréed tomato, tomato paste, red pepper paste and the water to the pan. Stir in the aubergines/eggplants, season with salt and freshly ground pepper. Combine well gently. Cover and cook on a medium heat for 15 minutes.
- Then carefully drop the bulgur balls into the pan and combine well. Cover and cook on a low heat for another 25 minutes.
- Stir in the pomegranate molasses, dried mint and red pepper flakes, combine well. Turn the heat off and serve warm with pide bread or crusty bread aside.
