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Fellah Koftesi, steamed bulgur patties

I have been giving a go at these patties at home since I had them at Yeni Soho in 2021. They are served with a fresh pomegranate and herb salad and a good drizzle of pomegranate tomatoes at Yeni Soho.

I tried this simplified version couple of week’s ago to focus on perfecting the consistency of the patties, ensuring they hold their shape beautifully. Recipe is adopted from the Turkish Cookbook, which is a version of this patties made in Adana and Malatya in a rich tomato and garlic sauce. A whopping number ıf garlic cloves added to the tomato sauce.

I will continue trying these, exploring variations with spices or different sauces. I have already spotted a version with green lentils in The Turkish Cookbook.

Here’s the instructions on how to knead them to a good consistency so that they hold their shape together while steaming.

Fellah Koftesi, steamed bulgur patties


1 cup bulgur

1 teaspoon salt

1/2 cup water

1 heaped teaspoon flour

1/3 cup water

1 tablespoon butter

10 garlic cloves, crushed

1 tablespoon tomato paste

1 tablespoon red pepper paste


1. Knead bulgur and salt for 10 minutes gradually adding 1/2 cup of water

2. Incorporate flour with 1/3 cup of water, knead for additional 10 minutes until.

3. Shape patties with wet hands, creating an indentation at the centre with your little finger.

4. Steam shaped patties for 20 minutes.

5. Melt butter in a pan. Add crushed garlic cloves, cook for a minute.

6. Add tomato paste, red pepper paste, and steamer’s cooking water, creating a loose tomato sauce.

7. Gently place steamed patties into the tomato sauce and cook for 10 minutes, turning the patties once to absorb flavours.


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