Name: Oruk — Hatay-Style Baked Meat-Stuffed Bulgur Shells
Prep time: 55 min
Cook time: 30 min
Total time: 85 min
Yield: 6 kişilik
Ingredients: 300 gram Fine bulgur; 150 gram Lean ground beef, ground twice; 20 gram Pepper paste; 150 ml Hot water; 5 gram Salt; 2 gram Cumin; 3 gram Red pepper flakes; 250 gram Ground lamb, medium-fat; 150 gram Yellow onion; 60 gram Walnuts; 0.5 demet Parsley; 15 ml olive oil; 3 gram Salt; 2 gram Black pepper; 1 gram Allspice; 30 ml Olive oil

Oruk — Hatay-Style Baked Meat-Stuffed Bulgur Shells

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Cook the filling

15 min

Cook the ground meat in olive oil over medium heat for 8 minutes, until its liquid evaporates and the crumbles separate. Add the finely chopped onion and cook for 5 minutes more, until softened. Stir in the salt and spices, then remove from the heat and mix in the coarsely broken walnuts and chopped parsley.

Knead the outer mixture

15 min

Combine the hydrated bulgur, ground meat, pepper paste, salt, cumin, and red pepper flakes in a large bowl. Knead for 12–15 minutes, wetting your hands occasionally. The outer mixture is ready to roll thin when a piece pressed in your palm has no cracks along the edges.

Hollow out and fill

25 min

Take 60 g portions of the mixture. Place each over your index finger and rotate it in your palm to form a 12 cm-long tube with 3–4 mm-thick walls. Fill it with one 15 ml measure of filling, seal both ends, and shape it into a tapered spindle. This makes 18 oruk.

Bake

25 min

Arrange the oruk on a greased baking sheet with space between them and brush the tops with olive oil. Bake in an oven preheated to 200°C / 390°F for 25 minutes, turning them once at the 12-minute mark. The shells should be deep golden and crisp to the touch; the meat in the outer shell should have no pink remaining and reach 71°C / 160°F.

Pakistani Brown Rice and Vegetable Pilaf

Oruk — Hatay-Style Baked Meat-Stuffed Bulgur Shells

How to make it?

Cook the filling

Knead the outer mixture

Hollow out and fill

Bake

Reminder

Nutritional Values · 1 serving

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