Hatay Oruk
The Story
Hatay's signature kibbeh-style stuffed meatball reflects the city's multicultural heritage. Every family has their own recipe passed down through generations, and preparing oruk together is a cherished communal activity.
Ingredients
- Fine bulgur (#1)- 2 cups
- Lean ground beef (for shell)- 200g
- Hot water- 1 cup
- Ground lamb (for filling)- 300g
- Onion, finely diced- 1 large
- Walnuts, chopped- ½ cup
- Allspice- 1 tsp
- Cumin- ½ tsp
- Black pepper- ½ tsp
- Olive oil- 2 tbsp
- Vegetable oil for frying- as needed
Instructions
Combine fine bulgur with hot water. Let stand 15 minutes. Add lean ground beef and knead for 15-20 minutes until smooth and elastic.
Heat olive oil in a pan. Sauté diced onion until translucent.
Add ground lamb to the onions and cook until browned.
Add chopped walnuts, allspice, cumin, black pepper, and salt. Cook for 2 more minutes. Let cool.
Take a golf-ball sized piece of shell dough. Create a hollow cavity by pressing your thumb inside.
Fill the cavity with the meat-walnut filling.
Seal the opening by pinching the dough closed. Shape into a pointed oval.
Repeat until all dough and filling are used (makes about 25-30 pieces).
Heat vegetable oil to 180°C. Fry oruk in batches for 4-5 minutes until deep golden brown.
Drain on paper towels. Serve hot with lemon wedges and fresh parsley.
Serving Suggestions
Serve hot with lemon wedges, fresh parsley, sliced onions, and a yogurt dip. Perfect as an appetizer or snack.