Spinach Bulgur Balls (Arap Koftesi)

Serves 8

Prep. time 10 minutes

Cooking time 8–10 minutes

Ingredients

Balls

2 eggs

3 tablespoons plain flour

2 cups fine bulgur, rinsed

1½ cups hot water

2 tablespoons tomato paste

½ tablespoon red pepper flakes

1 tablespoon cumin

Salt and ground pepper to taste

Sauce

1¼ pounds strained whole milk yogurt

17–18 ounces spinach leaves, roughly chopped

2 small cloves garlic, finely chopped

Salt and ground pepper to taste

Mint Sauce

½–1 tablespoon red pepper flakes

1½ ounces butter, melted

1 tablespoon dried mint

Directions

1. Add the hot water and bulgur to a large mixing bowl. Allow the bulgur to soak and absorb water for some time, then stir gently and remove any excess water.
2. Mix in the tomato paste, eggs, flour, salt, pepper, red pepper flakes, and cumin.
3. Knead the mixture until well combined and smooth. Add more cold water if needed.
4. Lightly flour a tray; make cherry-sized balls from the mixture and place them in the tray.
5. Fill a cooking pot with water and bring to a boil over medium heat.
6. Add a pinch of salt. Add the balls one by one and cook for 7–8 minutes until they rise and float on the surface.
7. Remove from heat and set aside.
8. Combine the yogurt and garlic in a mixing bowl. Mix in the greens and season with salt and pepper. Set aside.
9. Heat the butter in a medium saucepan or skillet over medium heat.
10.                                Mix in the mint and pepper flakes.
11.                                Add the cooked balls and stir to coat well.
12.                                Serve with the prepared yogurt sauce.