Zucchini with Bulgar Balls
(3)
1 hour 10 minutes
A very hearty but yet healthy vegetable dish. Bulgar balls soak up the sauce and give this dish a lovely bite. Even the carnivores in my family love this dish :) Use fine bulgar for this recipe.
ladymidnight
1 person made this
Ingredients
Serves: 4
- 3/4 cup fine bulgar wheat
- 1/4 cup olive oil
- 1 large brown onion, chopped
- 4 garlic cloves, roughly chopped
- 1 teaspoon paprika
- 1 tablespoon tomato puree
- 4 zucchini, cut into batons
- 3 tomatoes, peeled, finely chopped
- 3/4 cup plain flour
- fresh dill to garnish
- salt and pepper
Directions
Preparation:45min ›
Cook:25min ›
Ready in:1hour10min
- Put the bulgar in a large bowl and pour some boiling water just to cover it. Set aside.
- Meanwhile, heat the olive oil in a frying pan and saute the chopped onions until they are soft. Add the garlic, paprika and tomato puree and stir for 1-2 minutes on a medium heat.
- Add the zucchini, saute for 3 minutes and then stir in the tomatoes. Cover with a lid and put it on a low heat.
- Check if the bulgar wheat has fluffed up and soft. If not add more boiling water and wait.
- Once the bulgar is softer and cooler add the plain flour. Season with salt and pepper. Combine and knead it till it forms a consistent dough.
- Make little balls size of a hazelnut, keeping a bowl of water next to you to dip your fingers in, as it can be a bit sticky.
- Cook the bulgar balls in boiling water for about 7-8 minutes. Once they float on the top they are ready.
- Drain and add them to the zucchini mixture. Stir and cook for 7-8 minutes more. Season with fresh dill, salt and pepper. Serve hot or warm.
Serving suggestion:
Serve with some Greek yoghurt on the side.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (4)
2
Very good. Surprised the bulgar balls held together so well. - 24 Nov 2014 (Review from Allrecipes UK & Ireland)
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