Go Back

Moroccan Bulgur Meatballs with Mint and Yogurt Dip

Course Main Course
Cuisine Mediterranean, Moroccan
Keyword Moroccan Bulgur Meatballs with Mint and Yogurt Dip
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 6 people
Author 2pots2cook


  • 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


  1. Peel and half the cucumbers lengthwise. Remove the seeds out from the middle of the fruit.
  2. Slice, salt to taste and leave aside.
  3. Chop dill and mint and add to yogurt. Combine with cucumbers and cool in the fridge while grilling meat balls.
  4. In a small pot, bring to boil water and salt. Add bulgur and let it slowly boil for 6 mins.
  5. When done, mash it with a fork to have smaller grains.
  6. In a medium sized bowl, combine, using your hands, beef, paprika, cinnamon, coriander, cumin, salt, chili and bulgur.
  7. 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.
  8. Serve warm with cool dip and pita bread.