Zucchini with bulgur balls and minced meat

Ingredients for 4 servings:

• 200 g bulgur, fine
• ½ tsp salt
• 200 ml water, warm
• 3 tbsp flour
• 1 egg(s)
• Oil, for frying
• 2 zucchinis
• ½ bunch peppermint, fresh
• ½ bunch dill, fresh
• ½ clove(s) garlic
• Oil, for frying
• 1 large onion(s)
• 200 g minced meat
• 1 clove(s) garlic
• ½ tbsp paprika paste
• 1 tsp salt
• ½ tsp pepper
• 1 ½ tsp paprika (leaf peppers)
• 250 g yogurt
• ½ clove(s) garlic
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Bulgur kofteli kebab yemegi

Soak the bulgur in water, sprinkle with salt, and let it swell for about ten minutes. Then add the other ingredients and knead. Form the mixture into small balls, moistening your hands with water every now and then. Peel some of the zucchini and cut into pieces. Then braise the zucchini in olive oil. Press or finely chop the garlic and fry it with the zucchini. When the zucchini has softened, finely chop the fresh dill and peppermint and add it. Meanwhile, add the bulgur balls to boiling water with a pinch of salt and cook for about 15-20 minutes. Then add the balls to the zucchini, mix everything together, and continue frying. For the mince mixture, finely dice the onion and fry it in olive oil with the crushed garlic. Then add the minced meat. Fry the minced meat until the liquid has evaporated. Only then add the paprika paste, fry briefly, season with salt, pepper, and bell pepper, and turn off the heat. For the yogurt sauce, crush the garlic, mix with the yogurt, and season with salt. Serving suggestion: First, place the zucchini on a serving plate, then generously spoon the yogurt sauce over it, then top with the minced meat. If desired, garnish with fresh peppermint. Have fun trying it out.