Balls in yogurt sauce with pasta and feta cheese

Ingredients for 4 servings:

• 1 jar bulgur, fine, not too coarse
• n. B. water
• 4 tbsp vegetable broth, taharna
• 1 egg(s)
• Flour, until the right consistency is reached
• some salt and pepper
• 1 onion(s)
• 1 tbsp tomato paste
• some olive oil
• some water
• 250 g pasta, round, ball-shaped
• salt water
• 250 g feta cheese
• some butter
• 2 liters of natural yogurt
• some salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

a vegetarian dish from Turkey

Cover the bulgur with water in a bowl and let it swell for 20 minutes. Make a dough from the first 5 ingredients, including the swollen bulgur, which you then shape into approximately 2 cm balls and flatten slightly. Add a little butter to the yogurt and heat it, stirring constantly but do not boil. Then add the flattened balls. Bring to a boil briefly and then cook over low heat until cooked. Meanwhile, cook the round pasta in salted water. When it’s done, mix in the crumbled feta cheese. Heat the oil in a pan and sauté the finely chopped onions. Add the tomato paste and a little water to create a slightly reddish sauce. Finally, scatter the bulgur balls in the yogurt on top of the pasta and garnish with a few dollops of red sauce.