Bulgur Balls
8-10 servings. Cooking time: 40 minutes.
Ingredients
- 2 water glasses of bulghur
- 1 water glass of semolina
- 1 tablespoon paprika paste
- 1 teaspoon of salt
- 1 teaspoon of red pepper flakes
- 1 teaspoon of wheat flour
- 1 egg
- 1 teaspoon garlic powder
- Sauce ingredients: 6 cloves of garlic, 1 tablespoon of paprika paste, 3 tomatoes, 1 bunch of parsley, 1 bunch of fresh mint, 8 stalks of scallions, 1 tablespoon of butter, 2 boxes of labneh, ½ kg of strained yoghurt, salt, red pepper flakes
Preparation
1. Put the bulghur, semolina, salt, garlic powder, and paprika paste in a bowl. Add warm water to the level of the ingredients and cook for 30 minutes.
2. Add the flour and the egg you whipped in another bowl to the mixture and knead them. Make small balls from the mixture.
3. Put the bulghur balls in the boiling water and remove them with a skimmer when they come to the surface.
4. Mix strained yogurt with labneh and spread it on the service plate. Place the cooked bulghur balls on top.
5. Melt the butter in a separate saucepan, then add the grated tomatoes. Add the crushed garlic, red pepper flakes, salt, tomato paste, and cook.
6. Pour the sauce on the bulghur balls. Garnish with chopped parsley, mint, and scallions.
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.
