Turkish Boiled Kibbeh, or Katali

Ingredients

• For the filling:
• 1 kilo ground meat
• 1/2 cup chopped walnuts or pine nuts
• 1 1/2 kilos finely chopped onion
• 1 teaspoon seven-spice blend
• 1 teaspoon hot pepper powder
• 1/2 teaspoon sweet spice
• 1 teaspoon hot pepper paste or molasses
• 1 tablespoon salt, or to taste
• 2 tablespoons butter (or more)
• For the katali dough:
• 1/2 kilo fine white bulgur
• 1/2 kilo semolina
• 1 tablespoon salt
• Note:
• The more generous you are with the butter and onion in the filling, the tastier the katali will be.
• Also, here is Vegetarian Kibbeh, Turkish Style

Method

1. Start by making the filling. In a large skillet over medium heat, add the meat and stir until it is cooked through and the water has evaporated.
2. Add the butter and stir for another 5 minutes.
   Timers: 5 min
3. Add the onion, salt, spices, and pepper paste, and stir until the onion softens and the filling is cooked.
4. Finally, add the nuts, mix well, and remove from the heat.
5. Now make the dough. Soak the bulgur for 2 hours, then knead it well.
   Timers: 120 min
6. Moisten the semolina with just a little water and knead it as well.
7. After the 2 hours, add the semolina and salt to the bulgur.
   Timers: 120 min
8. Knead the mixture very well until combined and it resembles kibbeh dough. You can add a little water if needed while kneading.
9. Shape the dough into balls, just like meat kibbeh, then hollow them out from the inside, making them triangular rather than oval discs.
10. Fill the pieces with the cooled filling and seal them.
11. When you have finished preparing the whole batch, bring a large pot of salted water to a boil.
12. Once the water boils, drop in the pieces and boil them for 3 to 5 minutes.
    Timers: 5 min
13. Remove them from the cooking water, drain, and serve immediately with lentil soup or ayran yogurt drink.