Fellah Meatballs: A Hearty and Traditional Flavour of Ramadan Tables

If there is one dish that represents the most humble yet most characterful side of Anatolian cuisine, it is undoubtedly fellah meatballs. Tiny bulgur dumplings, kneaded to perfection and coated in a garlicky tomato sauce, create a dish that is both light and satisfyingly filling.

Especially for those searching for a Ramadan-friendly recipe, this dish is ideal. It doesn’t overwhelm the stomach at iftar and offers a balanced, gentle start after long hours of fasting.

If you’re looking for something economical, nourishing, and traditional for your 7th day iftar menu, fellah meatballs are exactly the right choice. Now, let’s explore the story behind this beloved dish and the little kitchen secrets that make it special.

Fellah Meatballs and Their Place in Turkish Cuisine

From the Abundant Tables of Anatolia to Today

Fellah meatballs originated in the cuisines of south-eastern and Mediterranean regions, with variations found in Adana, Mersin, Hatay, and Gaziantep.

The use of bulgur is no coincidence. Anatolian cooking has always been built on the philosophy of “feeding many people with simple ingredients.” In the past, meat wasn’t always affordable for large families. Bulgur stepped in as both an economical and nutritious hero.

Fellah meatballs are one of the finest examples of this tradition.

Why Are They So Popular During Ramadan?

Think of the perfect Ramadan dish:

• Not heavy

• Not greasy

• Keeps you full for hours

• Easy to digest

That’s exactly what fellah meatballs deliver.

Instead of tiring the stomach with fried foods at iftar, boiled bulgur dumplings with a light tomato sauce provide a much more balanced start. That’s why many households include them regularly in their weekly Ramadan menus.

Other Names You Might Hear

Depending on the region, they may also be known as:

• Garlic meatballs

• Bulgur dumplings

• Mini dumplings

• A meat-free version of stuffed dumplings

But the comforting flavour always stays the same.

Fellah Meatballs Recipe

Let’s head into the kitchen. Here’s a classic version of the recipe, enriched with helpful tips.

Ingredients (serves 4–6)

For the dumplings

• 2 cups fine bulgur wheat

• 1 cup semolina

• 1 egg

• 2 tablespoons plain flour

• 1 tablespoon red pepper paste

• 1 teaspoon salt

• Cumin, black pepper, chilli flakes

• 1½ cups hot water

For the sauce

• 3 tablespoons olive oil

• 3 cloves garlic, crushed

• 2 tablespoons tomato paste

• 1 teaspoon red pepper paste

• 1 cup grated tomatoes

• Salt

• Fresh parsley

• Pomegranate molasses (optional)

Preparing the Dumplings

Step 1 – Soften the bulgur

Place the bulgur in a large bowl. Pour hot water over it, cover, and let it rest for about 10 minutes.
This step is crucial — the bulgur should be soft but not mushy.

Step 2 – Kneading

Add the semolina, egg, pepper paste, flour, and spices. Knead thoroughly until you achieve a smooth, non-sticky dough.

Knead for at least 8–10 minutes.

Chef’s tip: The longer you knead, the smoother and firmer the dumplings will be.

Step 3 – Shaping

Pinch off hazelnut-sized pieces. Roll them between your palms and gently press the centre with your finger to create a small indentation.

This little hollow:

• Holds the sauce better

• Enhances flavour

• Gives the traditional look

Cooking

Boil salted water in a large pot. Add the dumplings and cook for 5–6 minutes.

Once they float to the surface, they’re ready. Remove with a slotted spoon and drain.

Preparing the Sauce

Heat olive oil and sauté the garlic until fragrant.
Add the tomato and pepper pastes.
Stir in the grated tomatoes and simmer for 5 minutes.

Combine the dumplings with the sauce and gently toss.
Finish with plenty of chopped parsley and a drizzle of pomegranate molasses.

Your homemade fellah meatballs are ready to serve!

Serving Suggestions

This Ramadan dish pairs beautifully with:

• Cucumber yoghurt dip

• Ayran-style salted yoghurt drink

• Seasonal salad

• Stuffed vine leaves with olive oil

• Milk pudding dessert

Together, they create a perfectly balanced and satisfying iftar table.

High-Fibre Sides for Easier Digestion

One of the best things about this dish is its high fibre content. Bulgur is already rich in fibre, but pairing it with the right sides creates an even more digestion-friendly meal.

Chickpea Salad

Boiled chickpeas with lemon juice, olive oil, and parsley.
A great mix of protein and fibre for longer satiety.

Green Lentil Mezze

Lentils mixed with onions, sumac, and pomegranate molasses.
A perfect companion to the dumplings.

Yoghurt with Purslane

Refreshing and probiotic-rich. Especially soothing after fasting.

Helpful Tips

• For firmer dumplings → knead longer

• For softer texture → increase semolina

• For deeper flavour → add cumin and dried mint to the sauce

• To prepare ahead → boil the dumplings and store in the fridge for up to 2 days

Final Thoughts: Humble Yet Legendary

Sometimes the simplest dishes are the most memorable.

Fellah meatballs are exactly that — modest yet unforgettable.
Light, filling, and economical, they’re a perfect choice for your Ramadan table.

One bite might just take you back to childhood evenings, crowded family dinners, and the comforting aroma of home cooking.

That’s the true spirit of Turkish cuisine.