Topalak Salad
Quick answer
The bulgur meatballs are boiled, cooled, and tossed with greens and a special dressing. It can be served warm or cold.
- Total time
- 35 dk
- Servings
- 4
- Calories (est.)
- ~280 kcal
- Difficulty
- orta
topalak salad · bulgur meatball salad · fresh salad recipes
35 dk · 4 servings · 280 kcal
Ingredients
- 1 cup fine bulgur
- 1/2 cup semolina
- 2 tablespoons flour
- 1 egg
- 1 teaspoon tomato paste
- 1 teaspoon cumin
- 1 bunch fresh mint and parsley
- 4 green onions
- 1/2 tea glass olive oil
- 3 tablespoons pomegranate molasses
Method
- Soak the fine bulgur with warm water and let it swell for 10 minutes.
- Add semolina, flour, egg, tomato paste, cumin, and salt to the bulgur, then knead until smooth.
- Pinch off tiny marble-sized pieces from the dough and roll them with your hands.
- Boil the meatballs in salted boiling water for 8-10 minutes, drain, and let them cool.
- Finely chop the herbs and green onions, place them in a large bowl.
- Combine the cooled meatballs with greens, dress with olive oil, salt, and pomegranate molasses, then serve.
Wet your hands slightly while rolling the meatballs to prevent the dough from sticking.
FAQ
What should I do if the meatballs fall apart while boiling?
You can add a little more flour and semolina to the dough and knead it again.
Can the salad be prepared in advance?
You can boil the meatballs ahead of time, but it is best to add the dressing and greens just before serving.
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