Wheat Balls With Yogurt

Sample Dishes from Turkish Cuisine

Wheat Balls With Yogurt (Yoğurtlu Bulgur Köftesi)

Ingredients	Measure	Amount
Bulgur (fine)	2 cup	300 gr
Salt	3 1/2 teaspoon	21 gr
Water	6 1/2 cup	1200 gr
Flour	5 tablespoon	30 gr
Garlic	4 clove	8 gr
Yogurt	1 3/4 cup	385 gr
Oil	7 1/2 tablespoon	75 gr
Red pepper	2 teaspoon	4 gr
Mint	1 tablespoon	1.3 gr

Preparation

Place bulgur in a large bowl. Add salt. Sprinkle with water. Knead for 10 minutes. Add flour and 1/2 cup of water; stir. Knead for 10 minutes. Roll into balls 1 1/2 cm (3/4 inch) in diameter. Arrange in a colander (or in a steamer). Place remaining 2 3/4 cups of water in a saucepan. Add salt. Bring to boil. Reduce heat. Arrange colander (or steamer) over gently boiling water. Cover and steam for 20-25 minutes. Set aside. Reserve liquid. Combine crushed garlic and yogurt; mix well. Stir bulgur balls in hot liquid used for steaming. Simmer for 1-2 minutes. Remove from heat. Pour yogurt over bulgur balls. Heat oil in skillet. Stir in red pepper and crushed mint. Sprinkle over bulgur balls with yogurt. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy	344 cal
Protein	8,1 g
Fat	14,4 g
Carbohydrates	47,1 g
Calcium	58 mg
Iron	2,55 mg
Phosphorus	221 mg
Zinc	2 mg
Sodium	1599 mg
Vitamin A	108 iu
Thiamine	0,17 mg
Riboflavin	0,15 mg
Niacin	2,29 mg
Vitamin C	1 mg
Cholesterol	8 mg

Regional Characteristics:

It is one of the South and Southeast Anatolia dishes. As it is the case for other bulgur based köfte dishes, the kneading process is very important for this dish too. Because if the kneading is not done properly, bulgur balls can be dispersed in liquid. Spinach or sguash are added into this dish in Malatya province, and it is called "Çimdik Köfte" which means "Pinched Bulgur Balls", because basic bulgur mixture is pinched off with thumh and index fınger. When vegetables are added, this dish is served as a main course on the table.