Armenian Bulgur and Potato Balls Recipe
Cook Time: 33 minutes
Prep Time: 30 minutes
Total Time: 1 hour and 3 minutes
Description: Dive into the exquisite flavors of these Armenian Bulgur and Potato Balls – delightful vegetarian croquettes lightly fried to perfection. They make a splendid addition to any meal, whether it’s a light lunch or a savory dinner. I love serving them alongside a spread of appetizers, such as baba gannouj, hummus, accompanied by warm pita bread, a medley of olives, and a crisp green salad. These balls are not just a dish; they’re an experience!
Recipe Category: Potato
Keywords: Grains, Vegetable, Southwest Asia (Middle East), Asian, Vegan, Low Cholesterol, Healthy, Weeknight, Deep Fried, Stove Top, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 370.4
- Fat Content: 13g
- Saturated Fat Content: 1.6g
- Cholesterol Content: 0mg
- Sodium Content: 21.8mg
- Carbohydrate Content: 57.5g
- Fiber Content: 8.5g
- Sugar Content: 6.8g
- Protein Content: 9.8g
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 1/2 |
| Bulgur | 3/4 |
| Flour | 3/4 |
| Salt | To taste |
| Black pepper | To taste |
| Onions | 2 |
| Olive oil | 1 |
| Ground allspice | 1/4 |
| Pine nuts | 1/4 |
| Currants | 1/4 |
| Tahini | 1/4 |
Instructions:
-
Prepare the Potatoes:
- Scrub the potatoes thoroughly, then boil them in their skins until they’re tender.
- Once cooked, drain the potatoes, remove the skins, and mash them until smooth.
-
Prepare the Bulgur:
- Place the bulgur in a small bowl and cover it with cold water.
- Let it sit for about 5 minutes, allowing the bulgur to absorb the water.
- Drain the bulgur using a sieve, pressing to remove as much water as possible.
-
Mix the Ingredients:
- In a large mixing bowl, combine the mashed potatoes, drained bulgur, flour, salt, and black pepper.
- Mix everything together until you have a thick, uniform paste-like consistency.
-
Prepare the Filling:
- Heat a skillet over medium heat and add a splash of olive oil.
- Sauté the diced onions until they are tender and translucent.
- Transfer the sautéed onions to a bowl and add the ground allspice, pine nuts, currants, tahini, salt, and black pepper.
- Mix everything well to combine, adjusting the seasoning to your taste.
-
Shape the Balls:
- Take a portion of the bulgur/potato mixture and flatten it in the palm of your hand.
- Place a teaspoonful of the filling mixture in the center of the flattened mixture.
- Carefully enclose the filling with the potato mixture, shaping it into a smooth oval-shaped ball.
- Repeat this process with the remaining bulgur/potato mixture and filling.
-
Fry the Balls:
- Heat oil in a deep frying pan or pot over medium-high heat.
- Once the oil is hot, carefully place the shaped balls into the oil, frying them in batches.
- Fry the balls for about 6-8 minutes, turning them occasionally to ensure they are evenly golden brown on all sides.
- Once cooked, remove the balls from the oil and drain them on paper towels to remove any excess oil.
-
Serve:
- Serve the Armenian Bulgur and Potato Balls hot or warm, alongside your favorite dipping sauce or as part of a larger meal.
- Enjoy the delicious flavors and textures of these delightful croquettes!
These Armenian Bulgur and Potato Balls are a true delight for the senses, combining the earthy richness of potatoes with the nuttiness of bulgur and the aromatic flavors of the filling. They’re perfect for sharing with family and friends, adding a touch of exotic flair to any gathering. So why not give this recipe a try and experience the culinary magic for yourself? Your taste buds will thank you! 🥔🌿🍽️
