Ingredients
Yield: Serves 10
10 Turkish tea glasses fine bulgur (the size just above the smallest variety)
6 Turkish tea glasses isot (Urfa pepper flakes) – can be hot or sweet based on your preference
1 teaspoon ground cinnamon
3 teaspoons salt
2 medium yellow onions
3 tablespoons tomato paste (use 2 tablespoons if using homemade paste)
1 bunch fresh parsley
10 green onions (scallions)
Water as needed (approximately 4 cups / 1 liter)
3 cups clarified butter (ghee) or unsalted butter
20 Dovita eggs (plus a pinch of salt for the eggs)
Instructions
To knead the köfte, place the finely chopped yellow onions, bulgur, isot, tomato paste, cinnamon, and salt into a large kneading tray. Thoroughly knead all these ingredients together, gradually adding small amounts of water as you go. Once the bulgur reaches the right consistency (meaning the hardness of the grains has softened), add the finely chopped green onions and parsley.
Knead the mixture for another minute or two to combine the greens. Meanwhile, cook the eggs with a pinch of salt in hot clarified butter (or regular butter). Pour the hot, cooked eggs over the kneaded bulgur mixture and gently mix them in without breaking the egg pieces too much. Shape or portion the köfte and arrange them on serving platters.
When serving, you can garnish the plates according to your preference with cucumber, tomatoes, radishes, mint, garden cress, dill, purslane, mustard greens, cabbage, romaine lettuce, iceberg lettuce, bread, and pickles. As a final recommendation, don’t forget to make an ice-cold ayran (savory yogurt drink) on the side, especially during warm weather.
Enjoy your meal!