Whenever I visit my friend Beatrice and her family in Treviso, Italy, they know that all I want to eat are nonna’s gnocchi. Gnocchi have always been one of my favorite foods ever since I had them in Italy, and I was excited to find a kind of Turkish version!
Fellah koftesi are basically gnocchi made with bulgur instead of potatoes. Like the Italian version, they are served in a tomato sauce; however, the flavors reflect typical Turkish ingredients like red pepper/tomato paste, pomegranate molasses, garlic, red pepper flakes, and yogurt.
You are more likely to find these at home-cooking style restaurants because they must be handmade.
1 cup fine bulgur (140 grams)
1/2 cup semolina (85 grams)
1 1/2 cups hot water (350 ml)
1/2 cup whole wheat flour (63 grams)
1 tablespoon red pepper paste or tomato paste (16 grams)
1 teaspoon salt (6 grams)
1 teaspoon black pepper (3 grams)
1 pinch of cumin
1 pinch of ground clove
Chicken stock with splash of lemon juice for boiling
3 tomatoes, diced (or 1 can of tomatoes)
5 minced garlic cloves
1 tablespoon tomato paste (16 grams)
2 tablespoons pomegranate molasses (42 grams)
Dried mint, red pepper flakes, and salt to taste
Plain yogurt, slightly warmed
Parsley, finely chopped
- Place bulgur, semolina, and water in a pot and cook over low heat until water is absorbed. You will have a dough-like consistency.
- After cooling the bulgur mixture, add flour, egg, tomato paste, and spices. Knead with your hands to evenly distribute all ingredients.
- Break off small pieces of dough and roll into balls. You may use water or oil on your hands to prevent sticking. Press into the center of each ball to make an indent. Place finished ones onto a greased tray or plate.
- Boil plenty of water in a saucepan. Add a pinch of salt and lemon juice.
- Place dumplings into the boiling water.
- While dumplings are cooking, prepare the sauce. You should do this in a large enough pot so you can add the cooked dumplings right into it. Start by heating the olive oil and then adding the garlic.
- Once garlic begins to brown, add tomato paste and cook until fragrant.
- Next add crushed tomatoes and cook until water is absorbed.
- Add 1 cup of hot water and boil for a few minutes.
- Add salt, pomegranate molasses, dried mint, and red pepper flakes.
- When dumplings are finished, toss them into the sauce (using a slotted spoon).
- Remove from sauce and drizzle with some of the extra sauce, warmed yogurt, and chopped parsley.