TRAY-BAKED STUFFED MEATBALLS

MATERIALS

• 2 cups of Kadim Coarse Bulgur
• 2 medium-sized potatoes
• 1/2 tablespoon of red pepper flakes
• 1 tablespoon of flour
• 1 egg
• 1 teaspoon of cumin
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• Enough boiling water

Materials for the filling

• 350 g ground beef
• 2 tablespoons of butter
• 1 onion
• 1 teaspoon of black pepper
• 1 teaspoon of red pepper flakes
• 6-7 sprigs finely chopped parsley
• 1.5 teaspoons of salt
• 1/3 cup chopped walnuts

Materials for the topping

• 2 tablespoons of melted butter

PREPARATION

• 1.Boil the potatoes until tender. Peel them while still hot and mash them.
• 2.Add bulgur and a little hot water, mix well, cover, and let it sit until the bulgur softens.
• 3.Add egg, tomato paste, salt, flour, cumin, and black pepper to the softened bulgur and knead until you get a dough-like consistency for about 10 minutes.
• 4.In a pan, melt the butter, add the ground beef, and sauté.
• 5.Add finely chopped onion. Once the onion is cooked, add walnuts, salt, and spices, and mix. Finally, add parsley and remove from heat.
• 6.Spread half of the bulgur mixture onto a greased baking dish and press evenly. Spread the ground beef mixture on top.
• 7.Spread the remaining bulgur mixture evenly on top of the ground beef. Smooth the surface by greasing your hand with sunflower oil while spreading.
• 8.Cut into slices using a sharp knife. Brush with melted butter.
• 9.Bake in a preheated oven at 200°C for 25-30 minutes or until the top is golden brown.
• 10.Serve hot.