Stuffed bulgur croquettes (İçli köfte)

1. For the filling, dry-fry the mince until crumbly, add the chopped onions and cook until soft; stir in the roughly chopped walnuts, spices and parsley, then let it cool completely.

2. For the shell, pour 200 ml of boiling water over the bulgur, leave for 15 minutes, then add the semolina, mince, pepper paste and spices.

3. With wet hands, knead vigorously for 15 minutes into a smooth, elastic, clay-like dough (you can also do this in a food processor).

4. Take egg-sized pieces and, turning them around your wet index finger, form a thin-walled, elongated hollow.

5. Fill with a spoonful of stuffing, pinch the opening shut and shape both ends into points.

6. Deep-fry in the hot oil for 4-5 minutes until deep golden and serve with lemon and yoghurt.

Tip: The pride of south-east Anatolian cooks: the thinner the shell, the more skilled the cook. You can freeze them before frying, and they can also be boiled.