Ground Meat Rolls with Bulgur Salad

Ingredients

• 1 old-fashioned roll
• 400 g bulgur
• Salt
• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• 600 g mixed ground meat
• 1 egg
• 2 tbsp chopped parsley
• black pepper (ground)
• 0.5 tsp cumin
• 0.5 tsp cinnamon
• 0.5 cucumber
• 250 g tomatoes
• 0.5 bunch mint
• 3 tbsp white wine vinegar
• 5 tbsp oil

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with both top and bottom heating. Soak the roll in lukewarm water. Bring the bulgur to a boil in about 600 ml salted water, cover, and simmer on low heat for approximately 25 minutes until it has absorbed the liquid; drain on a sieve. Peel and finely chop the onion and garlic. Sauté them in hot butter until translucent. Mix the ground meat with the onion-garlic mixture, egg, squeezed roll, parsley, salt, pepper, cumin, and cinnamon; knead well. Shape into 10 cm long, about 3 cm thick rolls. Fry the rolls in a hot pan with oil until golden brown on all sides, then finish cooking in the preheated oven for about 10 minutes.

2. 2.

   Meanwhile, peel the cucumber, cut it lengthwise, remove seeds with a spoon, and dice the flesh. Wash the tomatoes, discard stems, and chop them small. Rinse the mint leaves, shake dry, and chop (reserve a few for garnish). Combine everything with the bulgur. Whisk vinegar, salt, pepper, and oil; fold into the salad and taste. Plate the meat rolls with the bulgur salad and garnish with mint leaves.