John Myers
Cooking: Chicken Stew with Bulgur Balls
The perfect cooking: chicken stew with bulgur balls recipe with a picture and simple step-by-step instructions.
* for the balls
- 200 g Chicken breast
- 2 tbsp Tomato paste
- 500 ml Water
- 150 g Chickpeas canned drained
- 1 tsp Salt
- 1 tsp Sumac
- 1 tsp Crushed red pepper
- Oil
- 150 g Ground bulgur
- 50 g Semolina
- 25 g Flour
- 1 tsp Harissa spice
- 1 tsp Paprika powder
- 1 tbsp Tomato paste
- 50 ml Water
- Peel the onion and cut into small pieces. Heat the oil in a saucepan and sauté the onions until translucent.
- Cut the meat into bite-sized pieces and add to the pan.
- Then add the tomato paste and roast. Fill up with water, bring to the boil and boil for about 15 minutes.
- Meanwhile, make the bulgur balls. To do this, mix all of the ingredients together thoroughly and form 15-20 balls out of them.
- Add these to the soup together with the chickpeas, then season.
- Let simmer for another 25-30 minutes, then serve.
- PS: You can also replace the meat with beef or veal.
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