Mardin Style Irok

Ingredients

• 2 cups fine bulgur for kofte
• 1 cup semolina
• 150 grams lean ground meat (for dough)
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 tablespoon tomato paste
• 300 grams medium-fat ground meat (for filling)
• 2 onions
• Half a bunch of fresh parsley
• 1 tea glass chopped walnuts
• Vegetable oil for frying

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Soak bulgur and semolina with warm water in a bowl and let rest for 10 minutes.

2. 2

   Add ground meat, tomato paste, salt, and cumin to the bulgur and knead until smooth.

3. 3

   For the filling, sauté chopped onions and ground meat; add walnuts, parsley, and spices, then let cool.

4. 4

   Take walnut-sized pieces of dough, hollow them out with your finger, and open them thinly.

5. 5

   Stuff with the cold meat filling, seal the edges, and flatten slightly with your hands.

6. 6

   Fry in hot deep oil until golden brown and serve hot.

Note. Dip your hands in cold water occasionally while kneading the dough to make shaping easier.