Turkish Bulgar Balls I’m always looking for recipes with eggplants( aubergines) ( like this one )~ ATAGEND. I was delighted to come across this recipe with rib-sticking bulgur chunks in a meaty eggplant and tomato sauce. It’s vegan, but the chef, Ozlem Warren, demonstrates the option to include ground beef in the bulgar balls if you wish.

Warren is a Turkish food writer, culinary teacher and food tour guide. I picked up this mouth-watering recipe from her attractiveness blog, Ozlem’s Turkish Table. She writes that it’s a festive specialty from Antakya and that it will be featured in her amusing new cookbook, Ozlem’s Turkish Table.

The dish is a labor of love who are in need of season and some kneading. But all of the stages are easy, and for the dedicated concoct, it’s an opportunity to recreate a indeed authentic Mediterranean dish. You’ll is therefore necessary to get your hands on Turkish red pepper glue, offered in Middle east browses, or make your own.

Bulgar Balls in Eggplant/ Tomato Sauce Serves: 4-6

Parts For Eggplant/ Tomato Sauce:

2 medium eggplants 1 medium onion, finely chopped 3 garlic cloves, finely chopped 2 cans of 400g/ 14 oz good quality plum tomatoes 10ml/2 teaspoons red pepper adhesive( recipe now) 15ml/1 tablespoon tomato adhesive 15ml/1 tablespoon pomegranate molasses 45ml/3 tablespoons olive oil 900ml/11/2 pints spray 10ml/2 teaspoons dried mint 5ml/1 teaspoon Turkish red pepper flakes or chili snowflakes Salt and anchor black pepper to taste

Ingredient for Bulgur Balls:

110g/ 4oz fine bulgur. If merely rough bulgur is available, pulse it a couple of times in a food processor to make it fine. 90ml/3fl oz warm sea to soak the bulgur 120ml/4fl oz warm water to rub the bulgur 40g/11/2oz rough semolina 30ml/2 tablespoons warm water for semolina

Optional: 60 g/ 2oz extra list( double grind) minced/ ground beef 15ml/1 tablespoon red pepper paste 5ml/1 teaspoon dirt cumin 5ml/1 teaspoon Turkish red pepper flakes or chili chips Salt to taste

First obligate the bulgur bullets. Locate the fine bulgur in a large mixing container. Stir in the red pepper glue, cumin, salt and red pepper flecks and mingle them all well. Then swarm the 90 ml/ 3fl oz warm irrigate all over it.

Using your hands, give the motley a good mix and let it suck the water for 10 times. In the meantime, residence the semolina in a separate container and conjure in the 30 ml/ 2 tablespoons warm water.

Knead and turn the semolina mixture into a soft dough. Semolina is important here as it helps to bind the bulgur dough.

Have the 120 ml/ 4fl oz warm sea bowl next to you and start manipulating the bulgur mixture for about 5 minutes. Wet your hands continuously while kneading.

Stir in the semolina dough and knead together for another 5 minutes.( Add the optional meat .) Knead for 10 minutes, until you get a smooth dough.

Have a bowl of cold water aside to shape the small round bulgur missiles. Wet your hands and take a large cherry immensity bulgur dough into your palm and mold it like a small projectile. Arrange the bulgur balls side-by-side on a tray and continue until you finish all the bulgur dough.

Quarter the eggplants then slice each portion diagonally in 3cm/ about 1in globs. Lay them on a tray and season with salt. Leave for about 15 instants. Drain the extravagance humidity by squeezing them with a newspaper towel.

Place the plum tomatoes into a food processor and process until you achieve a rough puree.

In a penetrating, heavy wash, pour in the olive oil and whisk in the eggplants. Saute for 3-4 minutes, until they have a nice golden colour.

Place the sauteed eggplants on a wide layer over a paper towel to get rid of the excess oil.

Stir the garlic and the onions into the pan and saute for another 2-3 minutes.

Add the pureed tomato, tomato glue, red pepper glue and the irrigate to the wash. Stir in the eggplants, season with salt and freshly field seasoning. Combine gently. Cover and cook on a medium heat for 15 minutes.

Carefully discontinue the bulgur balls into the pan and combination well. Cover and cook on a low-toned hot for another 25 minutes.

Stir in the pomegranate molasses, dehydrated slew and red pepper snowflakes. Turn the heat off and perform heated with Turkish pide dough or any good testy bread.

Recipe and photo by permission of Ozlem Warren via Ozlem’s Turkish Table.