Vegetarian bulgur meatballs

Ingredients for 4 servings:

• 300 g bulgur, fine
• 100 ml water
• 2 m.-sized onion(s)
• 1 large beef tomato(s), peeled
• ½ lemon(s), fresh, juice
• 2 stalks of spring onion(s)
• 1 handful of flat-leaf parsley
• 4 fresh mint leaves
• 50 g Ajvar, mild
• 30 g Ajvar, hot
• 1 tbsp cayenne pepper
• ½ tsp caraway seeds
• 20 g salt
• 1 tsp mint, dried
• 50 ml olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Total time approx. 1 hour

Cig Kofte

First, place the bulgur in a lidded plastic container with the water and let it rest for 20 minutes. In the meantime, finely chop the onions, peeled tomatoes, spring onions, flat-leaf parsley, and fresh mint. You can fry the regular onions in a little olive oil until translucent, but this is not necessary. Now place the bulgur in a salad bowl and add the ajvar, chili powder, caraway seeds, dried mint, and olive oil. Knead the dough vigorously for about 20 minutes in a food processor. Then add the onions, spring onions, tomatoes, the juice of half a lemon, flat-leaf parsley, and fresh mint and knead everything vigorously again until the dough is smooth. Finally, season the mixture with salt and pepper. If the mixture is still too crumbly for you, simply add a little more ajvar. You can then form the mixture into large cevapcici meatballs and serve with a fresh salad.