Bulgur Dumplings in Tomato Sauce

INGREDIENTS	AMOUNT
Fine bulgur	200 g
Hot water	200 mls
All purpose flour	3 table spoons
Chili paste	1 table spoon
Ground cumin	1 teaspoon
Salt	to taste
Egg (optional- can be omitted for vegans)	1
Sauce
olive oil
Garlic	4 cloves
Chili flakes	1-2 teaspoons (to taste)
Tomatoes	1 can
Salt	1 teaspoon
Black pepper	to taste
Dried Mint	1 teaspoon
Pomegranate molasses	1 table spoon
Crushed Walnuts	handful
Yogurt	Dollop
Parsley	Handful

• Add 1 cup bulgur in a bowl and add 200 mls hot water, mix and let it soak for 15 mins
• To the soaked bulgur add 3 tbsp flour, 1 tbsp chili paste, 1 tsp cumin and 1 tsp salt
• Add 1 egg into the bowl, mix until combined
• Knead with your hands for 15-20 mins until it’s like a dough
• Take small size pieces, roll in your palms into small balls
• Add the balls on a lightly floured tray
• Bring 2 liters water to a boil in a large pot and season with 1 tbsp salt
• Add the bulgur balls into the boiling water
• Stir gently
• Cook for approximately 5 mins until the balls float
• Keep this water- A quarter of a cup will be added to the sauce later on
• Remove the cooked koftes and drain and set aside covered in a tray or large bowl
• Sauce:
• Finely chop 4 cloves of garlic about 200 g tomato puree or 1 can of tomatoes
• Heat olive oil in a saucepan over medium heat
• Add the garlics, 2 tsp chili flakes, stir and cook for few seconds
• Add the chili paste and add the tomato puree
• Add 1 tsp dried mint
• Season with 1 tsp salt, 1/2 tsp black pepper
• Add handful of crushed walnuts
• Add tablespoon of pomegranate molasses
• Cook and stir occasionally over medium low heat for about 10 minutes
• Add ¼ cup cooking water that was used to cook the kofte, stir until slightly reduced
• Transfer the koftes into the sauce, gently stir to coat them in the sauce
• Garnish with parsley
• Add some yogurt
• Serve with rice or naan