Spiced beef and bulgur wheat koftes recipe
 Make these spicy koftes part of your mezze platter. 250g/9oz fine bulgur wheat1 tsp fine salt800ml/28fl oz or 1pint 8fl oz boiling water1 free-range egg4–8 heaped tbsp plain flour1 tbsp extra virgin olive oil 250g/9oz fine bulgur wheat 1 tsp fine salt 800ml/28fl oz or 1pint 8fl oz boiling water 1 free-range egg 4–8 heaped tbsp plain flour 1 tbsp extra virgin olive oil 4 tbsp olive oil2 onions, finely chopped500g/1lb 2oz beef mince1 tsp ground cumin1 tsp ground coriander1 tsp sweet smoked paprika1 tbsp sherry vinegar1 tsp caster sugar1 small bunch flatleaf parsley, finely choppedvegetable oil for deep-fryingsea salt and freshly ground black pepper 4 tbsp olive oil 2 onions, finely chopped 500g/1lb 2oz beef mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp sweet smoked paprika 1 tbsp sherry vinegar 1 tsp caster sugar 1 small bunch flatleaf parsley, finely chopped vegetable oil for deep-frying sea salt and freshly ground black pepper plain yoghurt, for drizzlingpomegranate molasses, for drizzling1 lemon, cut into wedges plain yoghurt, for drizzling pomegranate molasses, for drizzling 1 lemon, cut into wedges Method Start by making the dough. In a large, deep tray, combine the bulgur wheat, fine salt and enough boiling water to just cover the bulgur wheat by about 1cm/½ in. Mix together thoroughly and cover with a clean cloth. Set aside for about an hour, or until all the liquid has been absorbed.Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and cook until lightly browned. Tip the onions onto a plate, wipe out the pan out and place over a high heat.Add in the remaining olive oil and add the mince, breaking it up with a spoon. Fry the mince for 15 minutes, or until browned all over and any excess moisture has evaporated. Return the onion to the pan and season with salt and pepper.Add the spices and continue to cook for a couple of minutes. Add in the vinegar and sugar and cook for another minute. Remove from the heat and stir in the parsley. Check the seasoning and allow the mince to cool.To finish the dough, add the egg, olive oil and 4 tablespoons of flour. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes or until you can form it into a ball without it sticking to your hands. If you feel the mix is too wet just add a little more flour.Heat the vegetable oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To shape the koftes, take a piece of dough, a bit bigger than the size of a golf ball. Roll into a ball and then poke your finger in (use slightly wet hands to do this) and whilst turning the ball of dough shape it into a long tunnel. Spoon some of the filling in leaving around 1.5cm/¾ in free at the top. Seal the ends ensuring there are no gaps or cracks in the dough. Repeat with the remaining mince and dough. Fry the koftes in batches for 5 minutes or until a dark golden brown. Drizzle with yoghurt and pomegranate molasses and serve with lemon wedges. Start by making the dough. In a large, deep tray, combine the bulgur wheat, fine salt and enough boiling water to just cover the bulgur wheat by about 1cm/½ in. Mix together thoroughly and cover with a clean cloth. Set aside for about an hour, or until all the liquid has been absorbed. Start by making the dough. In a large, deep tray, combine the bulgur wheat, fine salt and enough boiling water to just cover the bulgur wheat by about 1cm/½ in. Mix together thoroughly and cover with a clean cloth. Set aside for about an hour, or until all the liquid has been absorbed. Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and cook until lightly browned. Tip the onions onto a plate, wipe out the pan out and place over a high heat. Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and cook until lightly browned. Tip the onions onto a plate, wipe out the pan out and place over a high heat. Add in the remaining olive oil and add the mince, breaking it up with a spoon. Fry the mince for 15 minutes, or until browned all over and any excess moisture has evaporated. Return the onion to the pan and season with salt and pepper. Add in the remaining olive oil and add the mince, breaking it up with a spoon. Fry the mince for 15 minutes, or until browned all over and any excess moisture has evaporated. Return the onion to the pan and season with salt and pepper. Add the spices and continue to cook for a couple of minutes. Add in the vinegar and sugar and cook for another minute. Remove from the heat and stir in the parsley. Check the seasoning and allow the mince to cool. Add the spices and continue to cook for a couple of minutes. Add in the vinegar and sugar and cook for another minute. Remove from the heat and stir in the parsley. Check the seasoning and allow the mince to cool. To finish the dough, add the egg, olive oil and 4 tablespoons of flour. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes or until you can form it into a ball without it sticking to your hands. If you feel the mix is too wet just add a little more flour. To finish the dough, add the egg, olive oil and 4 tablespoons of flour. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes or until you can form it into a ball without it sticking to your hands. If you feel the mix is too wet just add a little more flour. Heat the vegetable oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To shape the koftes, take a piece of dough, a bit bigger than the size of a golf ball. Roll into a ball and then poke your finger in (use slightly wet hands to do this) and whilst turning the ball of dough shape it into a long tunnel. Spoon some of the filling in leaving around 1.5cm/¾ in free at the top. Seal the ends ensuring there are no gaps or cracks in the dough. Repeat with the remaining mince and dough. To shape the koftes, take a piece of dough, a bit bigger than the size of a golf ball. Roll into a ball and then poke your finger in (use slightly wet hands to do this) and whilst turning the ball of dough shape it into a long tunnel. Spoon some of the filling in leaving around 1.5cm/¾ in free at the top. Seal the ends ensuring there are no gaps or cracks in the dough. Repeat with the remaining mince and dough. Fry the koftes in batches for 5 minutes or until a dark golden brown. Drizzle with yoghurt and pomegranate molasses and serve with lemon wedges. Fry the koftes in batches for 5 minutes or until a dark golden brown. Drizzle with yoghurt and pomegranate molasses and serve with lemon wedges.