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1
Toast the Walnuts
5 Mins
Medium heat, about 160°C (320°F)
Put the walnuts in a dry pan over medium heat and toast for 4–5 minutes, shaking the pan often, until they smell nutty and look a shade darker. Tip them onto a board, let them cool for 2 minutes, then chop very finely or pulse in a food processor until they look like coarse crumbs.
Watch them closely — walnuts go from toasted to burnt in under a minute.
Done when: The walnuts smell nutty and are chopped to coarse crumbs.
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2
Soak the Bulgur
15 Mins
Boiling water, 100°C (212°F), then resting
Pour the 240 ml of boiling water over the fine bulgur in a large bowl, stir once, cover tightly and leave for 15 minutes. The grains should swell, soften and absorb almost all the water.
Cover tightly — escaping steam means dry, gritty bulgur.
Done when: The bulgur is soft, swollen and holds together when pressed.
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3
Knead the Mixture
10 Mins
Room temperature, ~20°C (68°F)
Add the tomato paste, red pepper paste, grated onion, garlic, isot pepper, cumin, pomegranate molasses and olive oil to the bulgur. Knead with your hands for 8–10 minutes, pressing and folding the mixture, until it turns smooth, dark red and sticky enough to hold its shape. Fold in the walnuts, parsley, spring onions and lemon juice.
Kneading is the cooking here — it softens the bulgur and marries the flavours, so do not rush it.
Done when: The mixture is smooth, dark red and holds together when squeezed.
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4
Shape the Patties
5 Mins
Room temperature, ~20°C (68°F)
Wet your hands lightly and shape the mixture into 16 small oval patties, pressing each one between your palms and pinching it lightly with your fingers to make the classic ridged shape. Lay them on a plate lined with lettuce leaves.
Wet hands stop the mixture sticking and give smooth, ridged patties.
Done when: 16 even, ridged oval patties, ready to chill.
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5
Chill and Serve
5 Mins
Chilled, about 4°C (39°F)
Cover the patties and chill for at least 15 minutes so they firm up and the flavours settle. Serve cold or at room temperature on lettuce leaves, with lemon wedges for squeezing over each bite.
Chilling firms the patties so they hold together in the lettuce wrap.
Done when: The patties are firm, cool and dark red, with lemon wedges on the side.
auto_awesome Finishing Touches & Plating
Shape the patties, chill them briefly, and serve at once with lettuce leaves and lemon wedges — the patties are best cool and fresh.
Turkey
50m
