Start with the meat filling, which needs time to cool. Heat olive oil in a heavy-bottomed pan and add the medium-fat ground beef. Cook over medium heat, breaking up the meat with a spatula, until all its moisture has evaporated—this should take around 8–10 minutes. Once the meat is well browned, stir in the grated onions, salt, ground black pepper, and red pepper flakes. Continue to sauté for another 5–8 minutes until the onions are soft and starting to caramelize. Add the crushed walnuts and chopped parsley, mix thoroughly, and remove from heat. Set the filling aside to cool completely. (This savory mix also makes an excellent pasta topping.)

To prepare the bulgur dough, place the fine bulgur in a large mixing bowl. Add the pepper paste, cumin, salt, and red pepper flakes, and mix thoroughly using your hands. Slowly pour in 1½ cups of warm water, making sure the bulgur is fully moistened. Let it sit for 10 minutes to absorb the water.

Meanwhile, in a separate bowl, mix the semolina with ½ cup of warm water and knead until it forms a soft, pliable dough. Semolina plays a crucial role in binding the dough and giving it elasticity.

Once the bulgur has rested, knead it with wet hands for 5 minutes. Add the semolina dough and continue kneading for another 5 minutes, periodically wetting your hands. At this stage, the mixture should start to become cohesive and pliable. Incorporate the extra lean ground beef and knead again for 10 minutes until the dough is smooth and elastic.

To shape the oruk, prepare a bowl of cold water to keep your hands moist and prevent sticking. Pinch off a piece of dough about the size of a small tangerine. Roll it into an oval and use your thumb to gently press a cavity into the center. Carefully shape it into a hollow, thin-walled shell about ¼ inch thick, tapering the closed end. Repair any cracks using dampened fingers.

Spoon roughly 1½ tablespoons of the cooled filling into the cavity. Moisten the edges of the opening, pinch them to seal, and reshape gently into a pointed oval. Place the formed oruk onto a greased tray. Repeat the process with the remaining dough and filling. (This quantity yields approximately 5 oruk and enough extra bulgur dough for one sini oruk tray bake, or around 18 oruk total if shaping only individual pieces.) Once assembled, brush each oruk generously with olive oil.

To make the tray-baked sini oruk, divide the remaining bulgur dough in half. Lightly grease a 32 cm round baking dish with olive oil. Wet your hands and press one portion of the dough into a thin, even layer across the bottom of the dish, sealing any gaps. Spread the entire meat and walnut mixture over the base, pressing it down gently.

Oil a flat surface or board and use it to flatten the remaining dough into thin sheets. Lay these sheets over the filling like a patchwork, covering the entire surface. Use cold water on your hands to seal any edges or breaks, creating a smooth top. Drizzle 2 tablespoons of olive oil over the surface and score into diamond or triangle-shaped pieces.

Preheat the oven and bake both the oval oruk and the sini oruk for 35–40 minutes, or until the tops are golden and crisp. As the bulgur absorbs oil quickly, you may need to brush on additional olive oil during the final minutes of baking to prevent the shells from cracking.

Serve the oruk warm, straight from the oven. For the sini oruk, allow it to cool for 10–15 minutes to help it set before slicing and serving. A side of chilled cacık—a yogurt dip with cucumber and dried mint—makes the perfect refreshing accompaniment to this rich and savory dish.