Bulgar köftesi

Method

1. Add the bulgur to a large heatproof bowl with a pinch of salt, pour over the boiling water, cover and wait until the water is fully absorbed and the mixture is cool enough to handle. Add the flour and briefly knead into a dough.
2. Heat the olive oil in a wide saucepan, add the onion and cook until softened (about 5 minutes). Add the mince and a good pinch of salt and pepper, and cook until browned. Add the parsley, stir to combine, then set aside to cool.
3. Wet your hands (it’s useful to have a small bowl of water next to you as you make the köfte) and take a golf ball-sized piece of dough. Hold it in the palm of your hand then, using the index finger on your other hand, make a deep indent in the centre, making sure you don’t pierce all the way through. Turn the ball around as you continue to press down and create a wide enough hole to fill with the meat mixture using a teaspoon, making sure the case is evenly thin. Fill the hole about three-quarters full, then close the top by pinching the dough together. Repeat until all the dough and filling are used up.
4. Pour enough sunflower oil into a deep pan to fill it by two thirds, then heat to 180°C. Fry the köfte in batches for about 5 minutes until golden brown. Drain on kitchen paper.
5. Serve the köfte with lemon wedges, sliced tomatoes and a drizzle of olive oil.