Cooking time: 80 min

Ingredients:
Small bulgur ТМ «OLIMP» - 200 g
Forcemeat from mutton - 1 kg
Ground coriander - 1 tsp.
Ground black pepper - 1 tsp.
Chili pepper - ¼ tsp.
Onion - 2 pcs.
Cilantro
Sault
Vegetable oil
Wooden skewers

Cooking:

Bulgur pour 350 ml of boiling water. Leave on for 15 minutes so that all the water is absorbed. Cooldown. 1 pcs. of onion cut into very small pieces, mix with forcemeat and bulgur, add spices and salt. Stir. Stir. Fold in a bowl of a blender and grind a little. Put the stuffing in the refrigerator for 30 minutes. Heat the oven to 220 degrees. From ground meat make balls weighing 80-90 grams. Each ball is slightly flattened, in the center put a wooden skewer and connect the edges. Firmly press the forcemeat to the skewer at the base. Cover the parchment with parchment. Lubricate with vegetable oil. Lay the cufta, using a culinary brush, oil each and bake for 20-25 minutes. The remaining part of onion cut into rings. Sort out cilantro, you only need leaves. Serve with onion rings and cilantro leaves. The red hot sauce and vegetable salad are good for the cufta. Bon Appetit!