Bulgar wheat and lamb meatballs recipe

May 29, 2013 1:47 pm Published by Leave your thoughts

This is a recipe for pourgouri – a traditional Middle Eastern dish that mixes bulgar wheat with vermicelli in a kind of pilaf. Bulgar wheat is whole wheat that has been partially cooked, dried and cracked. It therefore cooks quite quickly and can make a great alternative to rice, pasta or potatoes. Here, it’s served with some lovely spicy meatballs. If you’re a bit of a carbohydrate fiend, as I am, you will LOVE this.

For the meatballs:

Mix altogether into balls and grill (nice and easy)!

For the pilaf:

In a casserole dish, saute the onion and tomatoes until soft. Break the vermicelli in with your hands and cook for 2 mins. Add the bulgar wheat, stock and seasoning and simmer gently until the stock is absorbed (about 8-10 mins).

Serve with the meatballs, and flatbreads and tzatziki on the side.

Naturally Good Food sells bulgar wheat in three sizes, all organic: 375g, 5kg and 25kg, for those with a lot of pilafs to make! At £1.30 for the smallest pack size, this is really something to give a try!

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This post was written by Sue

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