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Pea Stew With Bulgur Koftes

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Pea Stew With Bulgur Koftes

If it’s time for fresh peas, it means that it’s time for fresh pea recipes for me. Bulgur patties is a dish that I love very much (see swiss chard topped with bulgur patties, fellah kofte, sour bulgur kofte soup). At the same time, it is a very delicious dish for the belief that both very healthy and healthy things will not be delicious. In this recipe, I combined the bulgur koftes with peas. Potatos and carrots are undoubtedly indispensable accompanists for peas. Even though I used carrots, I decided that the carbohydrate from bulgur would be sufficient and left the potato aside this time.

While making bulgur koftes, many people complain that they can’t pull the koftes together and tend to add an egg into the koftes immediately. In fact, there is no need for this at all. Bulgur is a highly binding food with the starch it contains. If you can’t pull bulgur koftes together and they tend to disintegrate, it means that it has not absorbed enough water and has not been cooked enough. Instead of adding an egg (which causes it to harden), you can add a little boiling water and wait for it to completely absorb it.

It is also worth mentioning about this issue that when the ingredients are mixed by hand, it does not have the consistency to be shaped. In order for it to be easily shaped, it must be kneaded hard like kneading a pasta dough with your hands. If you think your koftes are disintegrating, you may be missing this point.

Enjoy the recipe…

Pea Stew With Bulgur Koftes

Ingredients:

  • 500 g of fresh or frozen raw peas,
  • 1 large carrot, chopped,
  • 1 tomato, chopped,
  • 1 onion, chopped,
  • 1 tablespoon tomato paste,
  • 4-5 tablespoons of oil,
  • Salt taste.

For the bulgur koftes;

  • 1 cup fine bulgur,
  • 1 cup of boiling water,
  • 1 tablespoon tomato paste,
  • 2 tablespoons flour,
  • Salt to taste.

Preparation:

  1. Heat oil in a deep pan, add chopped onion and stir fry until softens,
  2. Add the tomato paste and stir fry until smells good,
  3. Add the tomato and stir fry until tender,
  4. Add the carrots and peas, mix well,
  5. Add enough water to pass over and simmer over low heat until the peas and carrots are tender,
  6. Meanwhile, put the washed and drained bulgur in a sauce pan together with boiling water and add salt to your taste,
  7. Cover the lid and cook over low heat until it absorbs all the water,
  8. Remove from heat and set aside until cools down,
  9. When the bulgur is warm enough, add the tomato paste and flour and knead well,
  10. Make hazelnut-sized balls and put them in a tray covered with flour (to prevent sticking to the tray and to themselves),
  11. Shake the tray and let the meatballs covered with flour,
  12. Add the balls to the baked peas and mix and simmer until set (add hot water if necessary),
  13. Add salt to your taste, stir and remove from heat.

Bon Appetit…

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