Köfte - bulgur balls in garlic and tomato sauce

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To a large bowl, add the bulgur and 600ml boiling water. Cover with a plate and leave to soak for 15 minutes. Meanwhile, prepare the ingredients for the sauce.

Add the semolina flour, plain flour, tomato paste, pepper paste, cumin and salt and knead the mixture until it comes together into a dough that easily holds its shape (4-5 minutes). Don't worry, the bulgur won't break down entirely.

Bring at least 3 litres of generously seasoned water (1 tbsp (14g) of salt per litre) to a boil while you shape the Köftesi. Dust a large tray with some flour and set aside. Have a bowl of water nearby to moisten your hands between shaping. Take a small piece of the dough (the size of a large grape, or around 10g), shape it with moist hands into a ball, then use your little finger to make an indent in the middle and transfer to the floured tray. Continue with the rest. To speed things up, I usually first shape all of the balls, then make all of the indents.

Dust the shaped köfte with a little more flour and shake the tray to coat them. This forms a protective layer and prevents them from falling apart in the water.

Add the Köfte to the boiling water, let it return to a boil, then cook for 10 minutes. Meanwhile, make the sauce. If the sauce isn’t finished by the time the Köfte are cooked, you can strain and set them aside.

Trim and discard the lower stems of the parsley, chop the rest and refrigerate until needed. Finely grate the tomatoes by cutting them in half and grating the flesh on the fine side of a box grater so that only the skin remains (you can discard or eat it). Peel and finely grate or crush the garlic.

Heat the olive oil in a wide frying pan or shallow casserole over medium heat. Sauté the garlic in the oil until aromatic. Add the pepper paste and stir until mixed evenly, then add the grated tomatoes, Pul Biber and salt and cook until some of the liquid has evaporated and the sauce has thickened (4-5 minutes).

Use a slotted spoon to transfer the Köfte to the frying pan along with most of the parsley. Turn off the heat, stir gently or shake the pan to coat the köfte evenly. If the sauce seems dry, add a splash of hot water from the kettle. To serve, divide between bowls, garnish with the remaining parsley and a drizzle of olive oil.