Bulgur Veg Balls in Mustard-Yogurt Broth with Mint Butter

Name: Bulgur Veg Balls in Mustard-Yogurt Broth with Mint Butter
Yield: serves 4 to 6
Ingredients: 1/2 cup medium-grind bulgur; 1 tablespoon finely chopped scallion, light green parts only; 1/4 cup finely chopped red bell pepper; 2 tablespoons finely chopped fresh flat-leaf parsley; 1/2 teaspoon sweet Hungarian paprika; 1/8 teaspoon cayenne pepper; 1/2 teaspoon kosher salt; 1 1/2 cups plain yogurt; 3/4 cup water; 1 large egg; 2 teaspoons Dijon mustard; 2 tablespoons butter; 1/4 cup finely shredded fresh mint leaves; 2 tablespoons butter

January 24, 2012

You might not think so, but butter is as important to the cooking of much of India, Africa, the Middle East, and all the way north to the Caucasus as it is to French, Swiss, or Scandinavian cooking. So it’s not too surprising to see it surface as a main ingredient in the broth for this traditional Armenian vegetarian bulgur dish. The red bell pepper and paprika tint the bulgur balls a Titian red, while the mustard and butter add a soft yellow hue to the broth. If there are any leftover balls and broth, chill them together thoroughly, until the broth is thickened to a cheeselike consistency. Then press them together and form the mixture into balls. Drizzle with fruity extra virgin olive and serve with crackers or bread.

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