ISHLI KUFTA

HOW IT IS MADE

1. 01

   Cook the filling first

   Fry onion, lamb, pepper paste and spices until dry, stir in the walnuts and cool completely.

2. 02

   Work the shell

   Soak the bulgur briefly, then knead it with the lean meat, semolina and salt for a good ten minutes until it becomes a smooth, sticky paste.

3. 03

   Open the shell

   With a wet hand, roll a ball and hollow it with your index finger, turning to thin the walls without breaking through. This is the whole skill.

4. 04

   Fill and seal

   Spoon in the filling, pinch the opening closed and taper both ends into a small pointed lemon shape.

5. 05

   Fry to deep brown

   Fry at 170 °C for five to six minutes until dark and crisp. Drain and serve hot with lemon and yogurt.

GET IT RIGHT

• Knead the shell paste far longer than feels necessary — that is what stops it cracking.
• Keep a bowl of cold water beside you and wet your hands constantly.
• The filling must be cool and fairly dry before it goes in.
• If a shell splits, patch it with a pinch of paste and smooth it with a wet finger.

Variations