Bulgur Balls
Four servings. Cooking time: 45 minutes.
Ingredients
- 4/3 cup of fine bulgur
- 1 cup of boiling water
- ⅕ cup of semolina bulgur
- ½ cup of flour
- 1 egg
- 1 teaspoon of salt
- 1 teaspoon of red pepper powder
- 1 teaspoon of purple basil
- 1/2 teaspoon of cumin
- 1/2 tablespoon of tomato paste
- To boil the bulgur balls; plenty of water, 1 tablespoon salt, 1-2 drops of lemon
- For Chili Sauce;
- 4 tablespoons of olive oil
- 1 clove of garlic
- 1 tablespoon of red pepper powder
- For Yoghurt Sauce;
- 2 sprigs of spring onion
- ½ bunch of parsley
- 2 green peppers
- 1 cucumber
- 2 cups of yoghurt
- ½ container of labneh cheese
Preparation
1. Place the bulgur in a bowl. Add boiling water in the same measure and stir. Cover and let it sit for 10 minutes, then stir again to let it air out.
2. Add semolina and flour and mix.
3. Add the egg, salt, ground red pepper, cumin, dried basil, and tomato paste to the mixture, and knead for at least 5 minutes until it reaches a stretchy consistency.
4. Take small portions of the mixture and form them into tiny balls. (Wet your hands to prevent the mixture from sticking.)
5. Boil about 1 litre of water with 1 tablespoon of salt.
6. While the water is boiling, you may prepare the yogurt sauce. Finely chop the green onions, parsley (stems removed), green peppers, and cucumber. Mix the yogurt and labneh cheese. Add the chopped greens and mix, then place the mixture onto the serving plate.
7. Put the prepared bulgur balls into the boiling water.
8. Once the balls float to the surface, remove them with a strainer. Sauté them in a pan with 1 clove of grated garlic, ground red pepper, and olive oil for 2-3 minutes.
9. After they cool slightly, sprinkle the sautéed balls over the yogurt sauce.
Bon appetite!
The secret of the world-famous Turkish cuisine comes from natural vegetables and fruits that feed on the Mediterranean sun. Use Turkish fresh fruits and vegetables to add magic to your table.
