Saturday,22 September, 2018
Current issue | Issue 1213, (11 -17 September 2014)
Saturday,22 September, 2018
Issue 1213, (11 -17 September 2014)

Ahram Weekly

Bulgur meatballs with yoghurt dip

Serves 6-8


500 gm minced lean beef

1 medium red onion (grated)

1 tsp crushed garlic

350 gm crushed bulgur wheat

1 egg (beaten)

1 tbsp each: parsley, coriander, dill leaves (finely chopped)

Flour to coat meatballs

Sunflower or corn oil (to fry)

Salt + pepper + 7 spices + sumac + dried thyme + cumin

Yoghurt Dip:

250 gm plain yoghurt

1 tsp crushed garlic

1 tsp dried mint (crushed)

1 large cucumber (peeled, diced)

1 tsp dill leaves (chopped)

Salt (to taste)


Wash bulgur well under running tap water, until water becomes clear. Soak in tap water for 20-30 minutes. Drain bulgur completely by holding a handful of soaked bulgur in the palm of your hand and squeezing tightly to drain. Repeat procedure until whole quantity is drained. In a large bowl, mix by hand; bulgur, meat, onion, garlic, egg, leaves and seasoning, together. Form medium-sized balls and refrigerate, covered, for 30 minutes. Roll gently onto flour, to slightly coat. In a wide frying pan, shallow-fry meatballs, immediately after coating process is done. Do not overcrowd pan. Remove on kitchen paper towels. In a medium bowl, combine all dip ingredients together. Mix gently. Serve aside the warm meatballs.

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