A very hearty but yet healthy vegetable dish. Bulgur balls soak up the sauce and give this dish a lovely bite.

Serves 4

You will need:

Lamb Brand Medium Bulgur Wheat 164g

Lamb Brand Plain Flour 128g

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Lamb Brand Paprika, pinch

Garlic Cloves 5, roughly chopped

Green Courgettes 4 to 5, peeled in stripes and cut in chunky chips

Tomatoes 3, peeled and finely chopped

Olive Oil 3 tablespoons

Large Onion 1, chopped

Tomato Puree 1 tablespoon

Fresh Dill, to garnish

All you have to do is:

1. Put the bulgur wheat in a large bowl and pour some boiling water just to cover it. Keep it aside.

2. Meanwhile, heat the olive oil in a frying pan and saute the chopped onions until they are soft. 

3. Add the garlic, paprika and tomato puree and stir for 1 to 2 minutes on a medium heat.  

4. Add the courgettes, saute carefully for 3 minutes and then stir in the tomatoes. Cover with a lid and put it on a low heat.

5. Check if the bulgur wheat has fluffed up and soft. If not add more boiling water and wait.  

6. Once the bulgur is softer and cooler add the plain flour. 

7. Season with salt and pepper. 

8. Combine and knead it till it forms a consistent dough.  

9. Make little balls size of a hazelnut, keeping a bowl of water next to you to dip your fingers in, as it can be a bit sticky.

10. Cook the bulgur balls in boiling water for about 7-8 minutes. 

11. Once they float on the top they are ready.  

12. Drain and add them to the courgettes. Stir and cook for 7 to 8 minutes more. 

13. Season with fresh dill, salt and pepper.  

14. Serve hot or warm.

Serving suggestion

Serve with some Greek yoghurt on the side.