Soup Of Bulgur Balls
Soup Of Bulgur Balls might be just the main course you are searching for. This recipe serves 6 and costs 93 cents per serving. One serving contains 438 calories, 19g of protein, and 8g of fat. If you have black pepper, bulgur, olive oil, and a few other ingredients on hand, you can make it. 8 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free diet. It is brought to you by Give Recipe. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 90%, this dish is excellent. Similar recipes include Bulgur Pilaf With Green Lentils, Served With Caramelized Onions -Mercimekli Bulgur Pilavi, Lentil and Bulgur Soup, and Lentil and Bulgur Soup.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp black pepper
1 cup fine bulgur
2 cups bulgur balls
½ cup boiled chickpeas
1 tsp cumin
1 tsp dried mint
1 egg
½ cup flour
½ lemon, squeezed
1 cup meat broth
2 tbsp olive oil
½ tsp paprika powder
1 tbsp pepper paste
1 tsp salt
½ cup semolina
1 ¾ cups water
4 cups water
Equipment:
bowl
pot
Cooking instruction summary:
Soak bulgur and semolina with a little water and wait about 15 minutes. Mix them with a spoon. Break an egg in it. Add pepper paste, salt and spices and mix. Add flour and the rest of water little by little. Now combine them with your hands and knead it a little until it’s not sticky. You can play with the amount of water and flour to have this consistency.Make balls as small as hazelnut and put them in a tray. Don’t pile them up in a bowl and sprinkle little water with your hand over them so that they don’t stick one another. Put them aside.Heat olive oil in a pot. Add pepper paste and dried mint, stir. Pour 3 cups water and 1 cup meat broth. Add lemon juice and boil it. Add bulgur balls and boiled chickpeas when it boils and cook about 20 minutes.Serve hot.
Step by step:
1. Soak bulgur and semolina with a little water and wait about 15 minutes.
2. Mix them with a spoon. Break an egg in it.
3. Add pepper paste, salt and spices and mix.
4. Add flour and the rest of water little by little. Now combine them with your hands and knead it a little until it’s not sticky. You can play with the amount of water and flour to have this consistency.Make balls as small as hazelnut and put them in a tray. Don’t pile them up in a bowl and sprinkle little water with your hand over them so that they don’t stick one another.
5. Put them aside.
6. Heat olive oil in a pot.
7. Add pepper paste and dried mint, stir.
8. Pour 3 cups water and 1 cup meat broth.
9. Add lemon juice and boil it.
10. Add bulgur balls and boiled chickpeas when it boils and cook about 20 minutes.
11. Serve hot.
Nutrition Information:
covered percent of daily need
