Bulgur Balls

Ingredients for Bulgur Balls Recipe

For the Sauce:

Bulgur Ball Recipe

Pour boiling water over the fine bulgur and cover it with cling film to allow the bulgur to swell.
Take the egg white, oil, flour and tomato paste into a mixing bowl and add the bulgur that absorbs the water and softens.
Finally, add spices and salt and knead well.
During the kneading phase, you can dip your hand in water to make the balls more thick.
Make small balls from the previously prepared bulgur balls and dip them in the middle with your little finger.
When you wet your hand with water during the shaping phase, you will see that you shape it much more easily.
Put the bulgur balls in the boiling water with salt.
The bulgur balls are cooked when they come to the surface.
With the help of a cullender, take the bulgur balls out of the water without crushing them and put them on the serving plate.
Add two tablespoons of olive oil to the grated tomatoes and roast them.
Add thinly sliced garlic, a few leaves of rosemary, salt and any spices you like and cook on low heat until the tomato juice is absorbed.
After removing from the stove, add the chopped parsley to the sauce and pour it over the bulgur balls and mix the bulgur balls without crushing them.