Bulgur Patties with Harissa Yogurt

Ingredients

• 150 g bulgur
• 2 Spring Onions
• 150 g Feta
• 120 g whole wheat flour
• 250 ml buttermilk
• 3 eggs
• Salt
• Pepper
• ground cumin
• 2 tbsp raisins
• 2 tbsp plant oil
• 200 g Greek yogurt
• 1 tsp lemon juice
• 1 tsp Harissa Paste

Instructions

1. 1.

   Pour 300 ml boiling water over the bulgur in a bowl and let it soak for about 30 minutes.

2. 2.

   While the bulgur soaks, wash and trim the spring onions, then slice into thin rings. Crumble the feta. Whisk the flour with buttermilk until smooth. Beat in the eggs and season with salt, pepper, and cumin. Fold the soaked bulgur together with the sliced spring onions, crumbled feta, and raisins into the batter.

3. 3.

   Heat a little oil in a hot pan for each patty and drop spoonfuls of dough into it. Fry 2–3 minutes until golden brown, flip and cook another 2–3 minutes on the other side. This way all patties are fried; keep them warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1) if desired.

4. 4.

   Whisk the yogurt with lemon juice until creamy, add the harissa, stir lightly but do not fully mix, and serve alongside the bulgur patties.