250 g minced lean veal
2 cups olive oil
1 medium onion
1 teaspoon red pepper paste
½ cup walnut
150 g fine bulgur (creaked wheat)
½ teaspoon (Turkish) red pepper flakes
1 cup drained yogurt
2 cloves garlic
½ teaspoon dried basil
¼ teaspoon ground dried red pepper
Salt + Black pepper
In a pan, cook minced veal until veal changes color and all the juice is evaporated. Add ½ cup olive oil and chopped onion. Stir-fry until translucent. Add pepper paste, coarsely chopped walnuts and continue stirring. Season with salt and black pepper. Let cool.
Place fine bulgur in a large working bowl. Pour ½ cup cold water over. Season with salt, black pepper and ground dried red pepper; knead for 20 minutes until well combined.
Oil your hands to pinch off walnut-size pieces of bulgur mixture. Place each piece in your palm. Create a cavity in the center of each, forming a 2-3 mm thick eggshell shape.
Fill each shell with filling and lightly close ends.
In a large frying pan heat olive oil. Fry bulgur balls until golden. Drain on a paper towel.
Beat yogurt with crushed garlic and ¼ cup olive oil.
Heat remaining olive oil in a skillet. Add ground dried red pepper and dried basil.
Place bulgur balls in individual serving bowls. Top with yogurt sauce. Sprinkle heated olive oil over and serve hot.
Stuffed Bulgur Balls With Yogurt
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