Ingredients
- 1 cup bulgur, fine grade, soaked ½ hour in enough water to cover
- ¼ cup flour
- 3 tbsp salt
- ¼ tbsp cinnamon
- 1 cup thinly sliced green onions
- ¼ cup finely chopped mint
- ¼ cup finely chopped parsley
- 9 cup chicken stock
- 1 cup lentils
- juice of 3 lemon
- 4 garlic cloves, crushed
- ½ cup olive oil
- 1 lemon
Make it step by step
- In bowl, mix bulgur, flour, ½ tablespoon salt, cinnamon, green onions, mint and parsley.
- Add enough water to make thick dough.
- Rolls into 24 very firmly packed balls the size of large marbles.
- Set aside to dry.
- Put 9 cups chicken stock in pot, add lentils and bring to boil 10 minutes.
- Add 2 ½ tablespoons, reduce heat and simmer until lentils are tender, 20 – 25 minutes.
- Add bulgur balls and boil 5 minutes.
- Add lemon juice, garlic and oil.
- Simmer until balls are done, 10 minutes.
- Garnish with thin lemon slices.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.