Harput-Style Stuffed Meatballs in Tomato Broth (Kufteh Harput)
"Experience the authentic soul of Anatolian heritage with these meticulously hand-shaped, protein-packed meatballs simmered in a savory, sun-kissed tomato broth."
Instructions
Prepare the aromatics: Peel, wash, and finely chop the onions. Wash and finely chop the parsley.
Build the base mixture: In a large mixing bowl, combine the onions, parsley, 0.5 tablespoon tomato paste, pepper paste, 2 teaspoons salt, black pepper, and red pepper flakes. Mix thoroughly until evenly blended.
Incorporate the meat: Gradually add the ground meat, kneading firmly for about 5 minutes until the mixture becomes cohesive.
Add the bulgur: Knead in the bulgur and continue mixing for another 7–8 minutes, until the mixture is smooth, elastic, and slightly sticky.
Shape the meatballs: Cover the mixture with a damp cloth. With wet hands, take walnut-sized portions, roll into balls, and gently hollow the center of each one using your thumb and forefinger.
Prepare the broth: In a pot, dissolve the remaining tomato paste in the water. Add the oil and remaining salt, then bring to a gentle boil.
Cook the meatballs: Carefully add the prepared meatballs to the simmering broth. Reduce heat to medium-low and cook for 35–40 minutes, until the meatballs are tender and fully cooked.