Minced meat with bulgur oven

Submitted by enr on 15 Apr 2011
500 g minced meat
1 cup bulgur
1 onion
2-3 cloves garlic
1-2 canned tomatoes (tomato)
spices of your choice, salt
1/2 bunch parsley
sunflower oil
Minced meat with bulgur oven
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The bulgur is boiled in salted water as directed on the package and allow it to cool. Mix with minced meat and chopped onion, garlic, tomato and parsley. Season with spices. Baking tray is namaslyava lightly with sunflower oil, sprinkle with breadcrumbs and spread the minced meat. Top also sprinkle with breadcrumbs. Bake initially strong oven and after ten minutes will be reduced to 190-200 degrees C. Serve with salad or pickle, according to the season. The mixture can be formed of balls to fry or to bake in the oven.
2 users
15 Apr 2011
Meatballs with bulgur - http://www.hera.bg/s.php?n=249&hm=7


so I do meatballs. There are special bulgur in the meatballs and all of minced - named kyoftelik bulgur and is quite fine. I got home, I'll take pictures and put a photo. He does not boil, and put directly. It can also be formed on skewers and grilled - becomes very tasty! Very tasty addition is a ground red pepper minced meat - right mixture smells.

It is also very interesting. And will try it.

Rally for what it is pepper - fresh, roasted, dry? Or does not matter. Hurry and I made meatballs, so the recipe propose it in this form. You can try your suggestion - grilled.

Inka, I put fresh. But surely and with roast will be nice aroma. Digest January wholesale and mixed with everything else, then again their stays so. A grill shape your mincemeat as large meatball, but flat and spit passes through it from end to end, ie *Kebapche* is as long spit. Depending on how you long skewers, leaving different pieces.

I loved recipe Inca. Yet these Denis will try. There is a delicious taste of bulgur with tomatoes. Terrific, but not located in stores and carry it from Turkey. But ordinary groats can be seasoned with tomato. Bravo for the recipe, I have no doubt it will be delicious.

Again I missed a great recipe. Recently all home are crazy fans of bulgur and therefore look for recipes and prepare them with pleasure. This will definitely try it in both versions - of meatballs and *hash* - all in the pan and in the oven. I confess I had never cooked bulgur and experience - an important omission. Now definitely prefer it to the rice. And he (bulgur) becomes so fast ... that is another plus for him and forever no time housewives like me (and probably most of you).

Dari, very glad that you like the recipe. I also became a fan of bulgur and everything I do with rice, try and bulgur. So interleave meals - either with rice or with the bulgur.

Well get, but next time I would put more minced.

Gerry, if you like more mince, no problem. Maybe it depends on the bulgur. Looking at a picture of Ralitsa, and there are a lot of comments about the bulgur, there are different types, but in Bulgaria they are not widespread. The label says *Pearl* packaged by different companies, with a boil faster, someone - more slowly and so on.. :)