Bulgur Meatballs in Yogurt Sauce
A traditional dish where CEREN Bulgur for Meatballs is used to make dumpling-style köftes, served in a tangy yogurt sauce with spiced butter.
Ingredients
For the köfte:
- 1 cup CEREN Bulgur for Meatballs
- ½ cup semolina
- 1 egg
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
For the sauce:
- 2 cups thick yogurt
- 1 egg yolk
- 1 tablespoon flour
- 3 cups water
- 2 cloves garlic, minced
- For the topping:
- 2 tablespoons butter
- 1 teaspoon dried mint
- ½ teaspoon paprika
Instructions
Prepare the dough: Soak CEREN Bulgur for Meatballs in warm water for 10 minutes. Add semolina, egg, flour, and spices. Knead until a smooth dough forms.
Shape the köftes: Roll into small hazelnut-sized balls with damp hands.
Cook the köftes: Bring salted water to a boil, add the balls, and cook until they float (about 5–6 minutes). Remove and set aside.
Make the yogurt sauce: In a pot, whisk yogurt, egg yolk, flour, and water until smooth. Place over low heat, stirring constantly, until it gently simmers. Add garlic and cooked bulgur balls.
Prepare topping: Melt butter, add mint and paprika, and sizzle for 30 seconds.
Serve: Pour the spiced butter over the yogurt-köfte mixture and serve hot.