Pervane Kofta | Siirt-Style Walnut-Stuffed Bulgur Patties

Cook the ground lamb in a dry skillet until it releases and reabsorbs its liquid. Add the finely chopped onion and cook until translucent. Stir in the coarsely chopped walnuts, Urfa pepper, mint, salt, and black pepper; cook for 2 more minutes, then let the filling cool completely. A hot filling will make the outer shell soggy.

Knead the soaked bulgur with the semolina, egg, and salt for at least 12 minutes. Take a piece and spread it in your palm; the mixture is ready if it thins without cracking at the edges. If it cracks, add two 15 ml measures of hot water and keep kneading.

Heat the oil in a deep skillet over medium heat. It is ready when a pinch of bulgur sizzles immediately and rises to the surface; if it sinks and sits, the oil is not hot enough yet.