İçli Köfte with Walnuts

Place fine bulgur in a large bowl. Pour warm water over it, add salt, and stir. Cover with plastic wrap and let it soak for 15 minutes until the bulgur is softened and has absorbed most of the water.

Add semolina, flour, and egg to the softened bulgur. Knead for 5-7 minutes until a smooth, pliable dough forms. If too sticky, add a little more flour; if too dry, add a splash of warm water. Cover with a damp cloth and set aside.

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add ground lamb, breaking it up with a spoon, and cook until browned, about 6 minutes. Stir in tomato paste, red pepper flakes, cumin, and black pepper. Cook for 2 minutes, then remove from heat. Mix in chopped walnuts and pomegranate molasses. Let the filling cool completely.

Divide the dough into 12 equal balls. Take one ball and, with wet hands, press it into a thin disc about 1/4 inch thick in your palm. Place about 1 tablespoon of filling in the center. Carefully seal the edges, forming an oval or pointed shape, ensuring no cracks. Place on a tray. Repeat with remaining dough and filling, keeping them covered with a damp cloth.

Heat a griddle pan over medium-high heat and lightly oil. Place the köfte on the hot griddle, spacing them apart. Cook for 3-4 minutes per side, until golden brown and crisp with slight char marks. Work in batches if needed. Alternatively, you can shallow-fry in oil if desired.

Transfer the cooked köfte to a serving plate. Garnish with fresh mint leaves and lemon wedges. Serve warm or at room temperature.