Addictive Spiced Bulgur Balls with Garlic Yogurt, Antep Arab Kofta

Описание: We're making a dish from one of the best culinary destinations in Turkiye, Gaziantep. The full name of the dish is called "Gaziantep Cacikli Arap Kofte", making reference to the Arab population in the region and the garlic yogurt with fresh greens (referring to a type of cacik / tzatziki in the region).
This amazing dish is made with spicy bulgur koftas / balls combined with meat, cooked and fried in spicy butter and served on top of creamy garlic yogurt with crunchy greens.
The combination of garlic yogurt with fresh greens (traditionally fresh purslane is used, especially during summer time) balances the spicy and savory koftas and makes a very refreshing, yet flavorful dish.

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Ingredients:
• 1.5 cup fine bulgur, 300 g
• 1 cup water, room temperature, 200 ml + extra if needed
• 250 g no fat or extra lean minced meat, lamb or beef
• 1 medium onion
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp chili flakes (pul biber)
• 100 g clarified butter for frying (alternatively use butter or olive oil)
• 2 tsp paprika powder
For Cacik / herb garlic sauce:
• 400 g yogurt, 2 cups
• 2 cloves of garlic
• 1 cup chopped purslane or lambs lettuce or beet greens or spinach
• 1/2 tsp salt or to taste

Instructions:
1. Transfer 2 cups of yogurt into a bowl, whisk until creamy
2. Roughly chop the purslane (or alternative greens) and grate or mince the garlic
3. Add 1 tsp salt, chopped greens and minced garlic, mix and combine with the yogurt
4. Set aside the yogurt in the fridge while preparing the koftes
5. Add 1.5 cup fine bulgur into a large mixing bowl and 1 cup water
6. Mix and let the bulgur fully absorb the water for 10 mins
7. Very finely chop 1 onion and add into the soaked bulgur
8. Add 2 tsp salt, 1 tsp black pepper and 2 tsp chili flakes and start kneading the mixture
9. Knead and rub the mix for 5 – 10 mins until all the ingredients are combined and the bulgur is fully softened
10. Add the lean minced meat and knead and mix for another 5 mins until the meat is not visible and fully combined with the bulgur mixture
11. Wet your hands, take cherry size piece of mixture and roll into small ball shapes
12. Transfer the balls into a bowl and optionally dust lightly with flour to avoid sticking
13. Bring 2 liters of water to a boil and transfer the bulgur balls into the boiling water
14. Cook for 5 – 6 minutes until they float on the surface
15. Drain the cooked balls and set aside
16. Melt and heat up the clarified butter in a large pan on medium heat
17. Add the bulgur balls and fry for 5 mins until light brown
18. Add 2 tsp paprika powder, turn off the heat and mix to coat the balls with the paprika and butter
19. Transfer and layer the cacik into a serving plate, layer the bulgur balls on top
20. Garnish with the paprika butter / oil and serve.

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