Bulgar-Semolina Droplets

Ingredients:
1 Cup Fine bulgur
1/4 C Flour + 1/2 C Semolina
1 Tbsp. chili pepper
One egg
1 Tbsp olive oil
Salt black pepper
Spinach layer:
1 Tbsp. Olive oil
1 Lb. frozen spinach
1 medium size onion
Yogurt topping:
1 1/2 C yogurt
2 cloves garlic
Tomato sauce
1 Tbsp. avocado oil
3/4 C tomato sauce
1 Tbsp. tomato paste
1 Tbsp. Garlic chili sauce
1 Tsp. cumin
1 Tsp. ginger grated
1 Tsp. turmeric
1/2 C cooking water of the bulgur balls.
Parsley or cilantro to garnish.
Making:
In a large bowl, place a cup of fine bulgur,
Pour one Cup boiling water on it
Sprinkle 1/4 C flour cover the bulgur like lid.
Sprinkle 1/2 C semolina on the flour1 Tbsp. olive oil
Add chili pepper,
Add an egg
Add a black pepper and salt
Mix altogether and make a semisoft dough.
Take hazelnut size pieces and form a small droplet until all dough used.
Boil a pan of water like you prepare to cook spaghetti
Drop the little balls 15 at a time and cook for 10 minutes.
Take them out set aside until all droplets cooked.
In the mean time
Making Spinach
Slice the onions and Sautee in the flat pan until they get translucent,
Add thawed spinach with some salt sauté altogether until spinach cooks.
Set aside.
Prepare garlic yogurt by whisking yogurt into minced garlic.
On the other hand, add Tbsp. of oil into tomato sauce on the medium heat start stirring
Add tomato paste, cumin, turmeric, ginger, chili sauce and keep stirring.
Add all bulgur droplets and start mixing together by folding gently
Serving:
First lay the cooked spinach on the serving dish,
Then after pour garlic yogurt and spread.
And finally transfer sauced bulgur balls on the garlic yogurt.
Sprinkle some chopped parsley or cilantro (optional) serve immediately as side dish near meat dishes, or alone.
 
 6/28/2023

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