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Ingredients needed:

200g bulgur wheat

2 medium free range eggs

1 small red onion finely chopped

2 heaped tsp each of turmeric & cumin

½ tsp cayenne pepper

20g fresh coriander chopped

80g dried cranberries

Salt & pepper to taste

4 tbsp olive oil

To Serve:

200g greek yogurt

150g sweet tamarind sauce

25g nigella seeds

4 tbsp fresh coriander chopped

Cook the bulgur wheat a little longer than instructions so that it’s very puffy (about 20 mins). Rinse under cold water to remove starch and leave to drain and cool a little. Mix ingredients for the balls together except the oil. Squeeze mixture till it sticks together and form into golf-ball sized balls. Place in fridge for 30mins. Heat the oil in a frying pan and fry balls for 3-4mins and finish in oven 180C/ 160C Fan/Gas4 for 5-10mins. Serve on sticks with a drizzle of greek yogurt,sweet tamarind sauce, sprinkle of nigella seeds and fresh coriander.