First make the filling, as it needs to be cooled down,heat the butter in a pan, sauté chopped onions, add ground beef, salt and pepper, about 10 minutes, until it's juice is all gone. Add parsley. Turn off the heat. Let it cool, Add chopped walnuts, keep aside. Then cover and keep in the fridge until you finish with bulgur dough
Add semolina in to fine bulgur. Semolina will keep the dough together. (I also added 1 cup of flour.)
Stir in the red pepper paste, cumin, salt and red pepper flakes and using your hands, mix them all well. Then slowly pour the 2 cups warm water all over it. Again using your hands, give the bulgur mixture a good mix and make sure all bulgur is wet.Let it rest and absorb the water for about 10 minutes.
Add lean ground meat, knead for 10 minutes. Until dough binding together
Wet your hands with the cold water and take a small tangerine size bulgur dough into your palm.
Roll it into an oval shape and then using your thumb, or index finger first hollow out an opening in the middle.
Shape the ball about ¼ "thick oval with an opening at one end by molding ball around finger, gradually tapering closed end.
Fill the balls.with ground beef mixture
Moisten edges of opening, then pinch the edges of the ball to seal.
Here is a crack, you don't want that! Mend any cracks in the shell with a moistened finger
Perfect ball. Place into a tray.
Boil salty water, then slowly place bulgur balls in it
When they are flooding in the surface, they are ready to be taken out.
Sauce : melt the butter add your pepper flakes, and paste.
Pour over bulgur dough ! As you see my balls are not thin enough which I wanted them to be. After they are cooked bulgur and semolina got fatter, thicker. So Try to make very thin layered bulgur balls!
Here is second try, how beautiful. When I squeeze the balls they are not hard like a rock.
