Meatballs with typical Moroccan spices and nutty flavoured bulgur make perfect lunch during summer days. You can prepare Moroccan Bulgur Meatballs with Mint and Yogurt Dip for week dinner in a pan or make a grill party for a week end in the open.
However, making this one, you create your own oasis and instead of having a mint in a cup of tea, you add it to yogurt that chills you when the heat is on.
Morocco is an ancient land of rich tapestries and sand-swept desert. When you enter a street market be sure to meet an story teller, eating ripe figs and piquant pomegranates, telling the stories of the way his world once was…
African culture is fascinating and intermingles with folk stories that take you far, far away and somehow, you do not want that much to return back here ….
Yes, I love Morocco. And reading. And eating 🙂
Imagine the flavours releasing all over when you enter that world. I tried my best to put it all together in this simple and seducing meal. I hope you will give it a try and love it. Enjoy !
Moroccan Bulgur Meatballs with Mint and Yogurt Dip
- 1 cup bulgur + 2 cups water + pinch of salt
- 2 ½ cup minced beef ( 1.2 lb )
- 1 tsp paprika
- 1/2 tsp cinnamon powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 cup sunflower oil, if frying
- Yogurt dip ingredients:
- 2 cups Greek yogurt
- 1/2 tsp garlic powder
- Salt to taste
- 2 Tbsp dill, chopped
- 1 Tbsp mint leaves, chopped
- 2 large cucumbers, halved, sliced
- Pita bread, optional
Peel and half the cucumbers lengthwise. Remove the seeds out from the middle of the fruit.
Slice, salt to taste and leave aside.
Chop dill and mint and add to yogurt. Combine with cucumbers and cool in the fridge while grilling meat balls.
In a small pot, bring to boil water and salt. Add bulgur and let it slowly boil for 6 mins.
When done, mash it with a fork to have smaller grains.
In a medium sized bowl, combine, using your hands, beef, paprika, cinnamon, coriander, cumin, salt, chili and bulgur.
Form meatballs using 1 Tbsp of meat and place each one on a skewer and grill on a low heat for three minutes on both sides or fry in a pan with sunflower oil in it.
Serve warm with cool dip and pita bread.