Wheat Balls with Eggplant

Sample Dishes from Turkish Cuisine

Wheat Balls with Eggplant (Patlıcanlı Köfte)

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 2 1/2 cups of water in a saucepan. Add salt. Bring to boil. Reduce heat. Arrange colander (or steamer) over gently boiling water. Cover, arıd steam for 20-25 minutes. Set aside. Reserve liquid. Saute fınely chopped onions in margarine for 10 minutes stirring occasionally. Season with salt. Pare eggplants in stripes. Cut into quarters lengthwise. Cut Each piece into 2 1/2 cm (1 inch) long pieces. Remove stems and seeds of peppers. Cut into half. Cut each half into 2 1/2 cm (1 inch) long pieces. Stir eggplant and pepper chunks in onion. Cover and cook for 5 minutes. Add minced tomatoes. Cook for 2-3 minutes. Add hot liquid usid for steaming and remaining 1 cup of water; mix well. Cover and cook over low heat for 35 minutes or until vegetables are tender. Stir in steamed bulgur balls. Simmer for 10 minutes more. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is a "Small Bulgur Balls" variation from Malatya province. A very popular summer dish which is prepared frequently in Malatya. It is served with grilled (or broiled) green peppers and yogurt or ayran. Eggplant chunks are deep fried until golden brown in some recipes. Instead of bulgur, cracked dövme or a mixture of bulgur and cracked dövme can be used, half and half. Kneading is very important in preparing these kind of dishes. Otherwise bulgur balls are dispersed in liquid. In order to simplify the kneading process use a blender or a food processor container, process until well blended.