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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I learned to make this at a Turkish cooking class. Serve it with a variety of Middle Eastern dishes and feel free to adjust the seasonings to your taste. What I've given is an absolute minimum, but when I make the meatballs I normally throw in extra cumin and sometimes chilli flakes. You can also make this with minced beef. Ingredients:
1 cup dried bulgar wheat |
1 lb ground lamb |
1 onion, finely chopped |
3 cloves garlic, chopped |
1/4 cup raisins, soaked in hot water |
2 teaspoons cumin |
1 teaspoon ground cinnamon |
1 teaspoon allspice |
1 egg |
fresh parsley, chopped (for garnish) |
Directions:
1. Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.
2. Uncover and let cool for a few minutes.
3. Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.
4. Add in the cooled bulgur and use your hands to thoroughly mix everything together.
5. Roll them with your hands into balls around the same size as a golf ball and flatten them a little.
6. Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over.
7. Serve with parsley sprinkled on top.
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