Bulgur Meatballs on Purslane


  • 1 bunch of purslane
  • 1 bowl of yogurt
  • 2 cloves of garlic
  • 1 cup fine bulgur
  • 1 onion
  • 1 egg
  • 15 g butter
  • 4~5 cups of hot water
  • 1 tablespoon of olive oil
  • 1 tablespoon of flour
  • 1 teaspoon cumin
  • 1 tablespoon of tomato paste
  • 1 teaspoon of chili paste

For the top

  • chopped parsley


For the meatballs, take the fine bulgur into a large bowl. Grate the onion. Add eggs, flour, cumin and salt and knead by wetting it with water from time to time.

Take marble-sized pieces and roll them in your hand. Heat the butter and olive oil in a saucepan. Add tomato and pepper paste and fry, add hot water and let it boil.

Add the meatballs to the pot and close the lid. When the consistency of the sauce thickens and the meatballs are cooked, remove from the stove. Wash the purslane thoroughly and separate the leaves.

Whisk the yogurt, add grated garlic and mix with purslane. Spread the purslane you prepared on the serving plate. Place the meatballs with the sauce on it and sprinkle with chopped parsley. Serve without delay.

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