How to cook
Pour the boiling water over the bulgur and cover it. Leave it to take in the water and swell. In the meantime, heat the butter in a pan for the stuffing. Braise the mince, while mashing it with a spoon to break it into pieces as small as possible.
Fry until the mince changes color. Add the grated onions and fry a few more min. Add the tomato paste and spices and stir well to combine everything. Fry about 2 min., add the ground walnuts, stir well again and remove from the stove.
Leave the stuffing to cool. In the meantime, make the crust. Pour the swollen bulgur into a deep bowl. Add the tomato paste, black pepper, paprika, cumin, salt and onions. Knead the mixture well by hand.
Add the semolina and flour and knead again. Next, add the mince for the crust and egg and knead until homogeneous. Divide the bulgur mixture into equal-sized balls, in order to get meatballs of roughly the same size.
Take a ball of bulgur mixture with moist hands and use your thumb to form an indentation into it. With your fingers, finish forming the walls - as thin as possible.
Pour stuffing into the indentation and pour bulgur mixture to cover the meatball. Shape the meatball in an elongated form, like a lemon. While working on it, dip your hands in water because it's easier to shape it with wet hands.
Heat a deep pan with oil on moderate heat. Fry the meatballs until browned. Place the ready meatballs in a plate with paper towels to drain off the excess oil.