In a deep large dishes, put the bulgur, paprika, salt, stir and pour small amount of boiling water. Cover with cling film and leave for 10 minutes. At this time, make the filling. Finely chop the onion. On a heated pan put the onion, lightly fry, add meat and, stirring constantly, seeking to ensure that the minced meat with the onion mixed evenly. Can the chilli pepper pod to put, spice:) When the stuffing to let the juice, cover with a lid and stew for 5 minutes. Add to the minced spicy pepper (if you don't, don't add it, but this dish according to the rules should be sharp, though, it is delicious in any form), black pepper, salt and pepper or tomato paste. Mix well and simmer for another 5 minutes, until tender meat. Ready stuffing put on a plate, so she cooled down.

Back to bulguru. He became soft and increased slightly. Put in the tomato paste and start well with your hands to grind it to paste and the bulgur is well mixed together. Daley break an egg and put the flour but not all at once, but gradually. Again, everything is triturated with your hands, adding gradually warm water and adding flour. I gave approximate amounts of water and flour, so not put all at once, and gently gradually added, ensuring softness, stickiness and uniformity of the test.

The dough is ready, stuffing is cold. Start the interesting and a little difficult, requiring patience work. Find yourself a mate and start building spice together, as I usually do:) Together is always fun!!! Beside him, put a deep plate with warm water. When modeling spice it is necessary to moisten the hands slightly. Trying to hand to always take the same amount of dough so they turned out the same. Spice should not be thick, but quite thin and will fall apart when cooking. Try to find a middle ground. Start. Good luck to us in this interesting and difficult work. Take a piece of dough in your hand, lightly moisten fingers with water to easier rolled the dough and roll it into the shape of a lemon. Use your finger to make indentation for filling. Put inside the filling (amount to taste; I put a lot) and semipaved ends. Again, slightly moisten hands and using your palms roll "lemonhead"; from the ends tear off the extra dough, they should not be thick. Ready - put on the tray. Do all the test, every time when modeling slightly dampening his hands.

I know many readers will think - how hard it is)). I agree. I myself when I first sculpted my "lemon" was such a terrible:))) But the second time everything turned out fine. You can make the spice round, but again, try to mold so that they were not thick. I did a few things round, for example.

Boil the water. Season with salt lightly. In Turkey, even add some pomegranate sauce. If you have, add a tablespoon for flavor. Spice boil 5 minutes! Do not overcook, otherwise they will fall apart:) Ready spread on a dish.

Our spice finish. There is the last step. In a pan heat the butter, melt it, put flakes of hot red pepper, fry for a few seconds and pour the sauce our spice. Now, they're ready. Usually spice serves ayran! I also suggest you to fill large cups with buttermilk or yogurt, and is likely to start, while the relatives all ate:)

You can file a half with sauce and half without (if someone does not eat oil or simply do not want to add calories to the dish:)).

Icli spice in the section.

Additions to the recipe. Perhaps it is necessary to tell about the name. Icli - comes from the Turkish word "ICH" - in; Spice with something inside, i.e. with filling. Here is a very strange (at first glance), but it is absolutely primitive, the name. If you like walnuts and pine nuts, I suggest to add to the stuffing a little. I did not add, as some of my guests do not like nuts. Spice can be sprinkled with starch and put in the freezer. And the rest to boil. Boiled spice you can fry until Golden brown. Also very tasty.

If you have the dough, don't throw it away!!! Make delicious gnocchi, boil them in broth and enjoy!:)