FRIED BULGUR PATTIES (YAPMA)

While they're similar to last month's bulgur and lentil patties, they're also very different! For starters, these ones are fried to a hot and slightly crispy deliciousness that melts in your mouth. (I highly recommend dipping them in egg before frying to give them an extra-crispy coating). They're also made with semolina so they have a different, slightly fluffier density than the lentil version.

Trust me––you'll love them!

These mouthwatering morsels are a serious crowd-pleaser, and I always serve them up when I have to share some tricky news with my husband and daughter, such as they need to start doing their own laundry––they don't even notice the bad news!

I didn't include it in the ingredients, by they're extra good slathered in fresh-made hummus or tzatziki. Enjoy!

Ingredients

500 gr fine bulgur

2 cups hot water

1 tsp salt

½ tsp black pepper

½ cup semolina

½ cup flour

1 tsp cumin

1 tbsp tomato paste

1 tbsp red pepper paste

1 cup finely chopped onions

2-3 cloves garlic, crushed or chopped

1 egg

1 cup chopped parsley

2 cups olive oil (for frying)

Preparation

Soak the bulgur in hot water in a saucepan. Cover and let stand for about 20 minutes.

Pour the bulgur into a large mixing bowl and add the salt, pepper, semolina, flour, cumin, tomato paste, pepper paste, onions, and garlic and mix well. Cool for about 10-15 minutes then add the egg and parsley. Knead well and make a soft dough.

Add more water if it’s too thick and crumbly, or more flour if it’s too soft to shape into patties.

Pull egg-size pieces from the dough and roll and press to form round, flat patties.

In a large pan, fry the patties in olive oil for about 3 minutes on each side.

Note: You can dip them into whisked egg before frying.