This is Azi's recipe
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 5 minutes
1 cup crushed bulgur
2 tbsp chopped parsley
4tbsp chickpea flour
6 boiled quail eggs Or Dried prunes/apricot (for the center)
1 Jar Exotic Bazaar Gheymeh Stew Recipe Base
Put the bulgur in a small saucepan and top up with water with about 3 cm of water on top of bulgur. Bring to boil and cook the bulgur. Make sure it doesn’t crust at the bottom. Let it cool down. Mix in the jar of sauce with your bulgur. Add the chickpea flour, add more if the mixture is still not easy to shape.
Pre-heat the oven to 180 c. Get an oven proof tray and spray the bottom of it with oil, or top with baking paper.
Put an egg or apricot in the palm of your hand, then roll the mixture around it to shape a ball.
Spray around each ball with olive oil spray an put on the tray.
** To avoid the bulgur mixture sticking to your hand, put a bowl of water next to you and dab your hand in there before pinching some of the mixture out.
Bake for 15 minutes on 180 c on the middle rack of the oven. Then turn on the grill and allow it to golden for another 5 minutes.
Serve with a side of coconut yoghurt or hummus. I served it with some chargrilled red pepper in oil.
**You can make this recipe with our Tagine Recipe Base too