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Addictive Spiced Bulgur Balls with Garlic Yogurt, Antep Arab Kofta

We're making a dish from one of the best culinary destinations in Turkiye, Gaziantep. The full name of the dish is called "Gaziantep Cacikli Arap Kofte", making reference to the Arab population in the region and the garlic yogurt with fresh greens (referring to a type of cacik / tzatziki in the region). This amazing dish is made with spicy bulgur koftas / balls combined with meat, cooked and fried in spicy butter and served on top of creamy garlic yogurt with crunchy greens. The combination of garlic yogurt with fresh greens (traditionally fresh purslane is used, especially during summer time) balances the spicy and savory koftas and makes a very refreshing, yet flavorful dish. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKi... Support on Patreon:   / hungrymankitchen   Instagram:   / hungry_man_kitchen   Links to some of the ingredients and equipments I use (Affiliate links*): ☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa 🍳 Baking Sheet: https://amzn.to/3QtKPgg 🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC 🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM 🔪 SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq 🍢 Square Skewers: https://amzn.to/3rqlzxc 🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 🔪 Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X 🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48 Ingredients: • 1.5 cup fine bulgur, 300 g • 1 cup water, room temperature, 200 ml + extra if needed • 250 g no fat or extra lean minced meat, lamb or beef • 1 medium onion • 2 tsp salt • 1 tsp black pepper • 2 tsp chili flakes (pul biber) • 100 g clarified butter for frying (alternatively use butter or olive oil) • 2 tsp paprika powder For Cacik / herb garlic sauce: • 400 g yogurt, 2 cups • 2 cloves of garlic • 1 cup chopped purslane or lambs lettuce or beet greens or spinach • 1/2 tsp salt or to taste Instructions: 1. Transfer 2 cups of yogurt into a bowl, whisk until creamy 2. Roughly chop the purslane (or alternative greens) and grate or mince the garlic 3. Add 1 tsp salt, chopped greens and minced garlic, mix and combine with the yogurt 4. Set aside the yogurt in the fridge while preparing the koftes 5. Add 1.5 cup fine bulgur into a large mixing bowl and 1 cup water 6. Mix and let the bulgur fully absorb the water for 10 mins 7. Very finely chop 1 onion and add into the soaked bulgur 8. Add 2 tsp salt, 1 tsp black pepper and 2 tsp chili flakes and start kneading the mixture 9. Knead and rub the mix for 5 – 10 mins until all the ingredients are combined and the bulgur is fully softened 10. Add the lean minced meat and knead and mix for another 5 mins until the meat is not visible and fully combined with the bulgur mixture 11. Wet your hands, take cherry size piece of mixture and roll into small ball shapes 12. Transfer the balls into a bowl and optionally dust lightly with flour to avoid sticking 13. Bring 2 liters of water to a boil and transfer the bulgur balls into the boiling water 14. Cook for 5 – 6 minutes until they float on the surface 15. Drain the cooked balls and set aside 16. Melt and heat up the clarified butter in a large pan on medium heat 17. Add the bulgur balls and fry for 5 mins until light brown 18. Add 2 tsp paprika powder, turn off the heat and mix to coat the balls with the paprika and butter 19. Transfer and layer the cacik into a serving plate, layer the bulgur balls on top 20. Garnish with the paprika butter / oil and serve. *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.