Zucchini with Bulgar Balls

    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.

    1 person made this

    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

    Preparation:45min  ›  Cook:25min  ›  Ready in:1hour10min 

    1. Put the bulgar in a large bowl and pour some boiling water just to cover it. Set aside.
    2. 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.
    3. Add the zucchini, saute for 3 minutes and then stir in the tomatoes. Cover with a lid and put it on a low heat.
    4. Check if the bulgar wheat has fluffed up and soft. If not add more boiling water and wait.
    5. 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.
    6. 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.
    7. Cook the bulgar balls in boiling water for about 7-8 minutes. Once they float on the top they are ready.
    8. 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 in English (4)


    Very good. Surprised the bulgar balls held together so well.  -  24 Nov 2014  (Review from Allrecipes UK & Ireland)


    Bland flavours, needed spicing up a bit.  -  25 Oct 2015  (Review from Allrecipes UK & Ireland)


     -  20 Feb 2011  (Review from Allrecipes UK & Ireland)