Courgettes with bulgar balls

Courgettes with bulgar balls


7 people made this

About this recipe: A very hearty but yet healthy vegetable dish. Bulgar balls soak up the sauce and give this dish a lovely bite. Even the carnivores in my family love this dish :) The bulgar has to be fine for this recipe.

ladymidnight London, England, UK

Makes: 4 Servings

  • 164g fine bulgar wheat
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 to 5 garlic cloves, roughly chopped
  • paprika or red chilli flakes
  • 1 tablespoon tomato puree
  • 4 to 5 green courgettes, peeled in stripes and cut in chunky chips
  • 3 tomatoes, peeled and finely chopped or 1 tin chopped tomatoes
  • 128g plain flour
  • fresh dill to garnish
  • salt and pepper

Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 

  1. Put the fine bulgar wheat in a large bowl and pour some boiling water just to cover it. Keep it aside.
  2. Meanwhile, heat the olive oil in a frying pan and saute the chopped onions until they are soft. Add the garlic, paprika and tomato puree and stir for 1 to 2 minutes on a medium heat.
  3. Add the courgettes, saute carefully for 3 minutes and then stir in the tomatoes. Cover with a lid and put it on a low heat.
  4. Check if the bulgar wheat has fluffed up and soft. If not add more boiling water and wait.
  5. Once the bulgar is softer and cooler add the plain flour. Season with salt and pepper. Combine and knead it till it forms a consistent dough.
  6. Make little balls size of a hazelnut, keeping a bowl of water next to you to dip your fingers in, as it can be a bit sticky.
  7. Cook the bulgar balls in boiling water for about 7-8 minutes. Once they float on the top they are ready.
  8. Drain and add them to the courgettes. Stir and cook for 7 to 8 minutes more. Season with fresh dill, salt and pepper.
  9. Serve hot or warm.

Serving suggestion

Serve with some Greek yoghurt on the side.

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Reviews (4)


Very good. Surprised the bulgar balls held together so well. - 24 Nov 2014


Bland flavours, needed spicing up a bit. - 25 Oct 2015


- 20 Feb 2011

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