Recipe - Stuffed Meatballs

=== KOFTE; (MEATBALLS) ===
1 cup Coarseground bulgur wheat
2 cup Boiling water
1 pound Ground lamb or beef
2 teaspoon Kirmizi biber
(or combination paprika and
cayenne
Pepper)
1 teaspoon Salt
One half teaspoon Freshlyground black pepper
=== FILLING ===
2 tablespoon Olive oil
1 Onion; minced
3 tablespoon Chopped pine nuts
3 Garlic cloves; minced
One fourth teaspoon Ground allspice
1 teaspoon Cumin seeds; crushed
1 teaspoon Dried thyme
One fourth cup Finelychopped fresh parsley
Flour; for dredging
Oil; for frying

Combine wheat and water in a bowl and set aside until reconstituted and
tender, about 10 minutes. Meanwhile, prepare the filling: Heat oil in a
large skillet, add onion and pine nuts, and saute until golden, about 10
minutes. Add 1/3 of the ground meat and cook for 3 to 4 minutes. Add the
garlic, allspice, cumin seeds and dried thyme and saute another minute to
release aromas. Remove from the heat, stir in the parsley and adjust the
seasoning. Set aside to cool. Squeeze bulgur dry, add remaining 2/3 of the
ground meat, kirmizi biber, and salt. Knead well, sprinkling with water if
necessary to form a thick paste. Place a walnutsize piece in your hand,
make a hole into it with your finger, and set aside. Stuff some of the
filling into each hollowedout kofte and close the hole by bringing the
sides together. Squeeze it in wet palms of your hands to shape into an oval
shaped ball. Repeat with remaining kofte and filling. Roll the kofte in a
little flour, brushing off the excess, and fry in plenty of oil until
golden brown on all sides. Drain briefly on paper towels, then serve hot
with yogurt. This recipe yields 4 to 6