Taboulé with meat rolls

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   In 450 ml boiling water I first stir in the broth and bulgur. Covered and let simmer for about 8 minutes at low heat. Take the pot off the stove and let it swell covered for another 15-20 minutes.

2. 2

   Cool Bulgur afterwards in a bowl.

3. 3

   Wash the pepperoni and tomatoes, peel the cucumber. Cut everything in half and remove seeds. Finely dice the tomatoes and the cucumber. Then clean and wash the spring onions. Cut pepperoni and spring onions into rings.

4. 4

   Wash parsley and mint and shake dry. I keep some mint for garnishing and chop the herbs very finely afterwards.

5. 5

   Now the marinade: For this I mix lemon juice, 2 teaspoons of tomato paste, just under 1 teaspoon of salt and pepper with 8 tablespoons of oil. Now add vegetables, spring onions, pepperoni and herbs to the bulgur. Finally I mix everything with the marinade.

6. 6

   Season the salad with salt and pepper and let it stand covered for at least 1 hour.

7. 7

   For the minced rolls, I soak the roll in cold water, peel the onion and garlic and chop both finely. Squeeze the bread roll and knead it with the minced meat, egg, onion, garlic, 1-2 teaspoons of tomato paste, paprika powder, a little salt and pepper.

8. 8

   With moistened hands I form from it approx. 24 finger-long rolls.

9. 9

   In a large frying pan, I now fry the minced meat rolls in portions in 6-8 tablespoons of hot oil all around at medium heat for 6-8 minutes. Then I let them cool down. I taste the bulgur salad again and garnish it with the mint.

10. 10

    Finally, for the sauce, season the yoghurt with salt, pepper and cumin to taste.

Nutrition Facts

KCAL
730 kcal

CARBS
36 g

FATS
49 g

PROTEINS
31 g