Authentic Kotelik Recipe: Savory Middle Eastern Meatballs Stew

Prepare Meat Mixture: In a large bowl, combine the ground meat with one finely chopped onion, half a bunch of chopped parsley, salt, and pepper. Mix vigorously by hand until all ingredients are evenly distributed and the mixture is well-bound.

Prepare Bulgur & Semolina Dough: In a separate bowl, soak one cup of fine bulgur in two cups of hot water for about 10 minutes until it softens, then drain any excess liquid. Add two cups of fine semolina and one tablespoon of salt. Knead the mixture thoroughly until a soft, pliable dough is formed.

Form the Kotelik Patties: Take a small portion of the bulgur and semolina dough and flatten it into a thin disk in the palm of your hand. Place a spoonful of the prepared meat mixture in the center. Carefully close the dough around the meat, sealing it completely, and shape into an oval or round patty. Repeat this process until all of the meat and dough mixture is used.

Prepare the Sauce Base: In a large pot or Dutch oven, sauté the remaining two finely chopped onions over medium heat until they become translucent and fragrant. Add 1/2 cup of tomato paste and one tablespoon of paprika, stirring constantly for a couple of minutes to develop the flavors. Season with salt and pepper to taste. Pour in approximately 4-6 cups of water or vegetable broth, bring the sauce to a gentle simmer, stirring well.

Cook the Kotelik: Carefully add the peeled and diced medium potatoes to the simmering sauce. Gently place each formed Kotelik patty into the sauce, ensuring they are mostly submerged. Stir in 1/4 cup of chopped fresh parsley. Cover the pot and let it simmer on low heat for 30-40 minutes, or until the potatoes are tender and the Kotelik are cooked thoroughly.