I dont know how to exactly spell this, but its a turkish recipe spelt bidibidi (the i’s dont have the dots i think), basically there are little balls made with bulgur (fine cracked wheat) and some spices, and the base is a thick tomato sauce, with yoghurt garlic topping. Sounds good? Hmm…it tastes even terrific! Thanks Hacer for patiently letting me take a zillion photos!!
Now I took down the recipe, got carried away while eating them, and finally forgot to bring the recipe, I am pretty sure, I have all the ingredients listed below, if I miss out on something, I apologize I will get .the exact recipe from her tomm, and edit if needed, I promise.
For 4-5 people
bulgur 1 1/2 cup,
hot boiling water 1 1/2 cup
1 onion grated,
4-5 tbsp all purpose flour (‘maida’)
5 cups water boiling
1 tbsp tomato sauce,
3 tbsp oil,
2 tbsp butter,
little cold water,
1 big cup yoghurt,
2 cloves grated garlic
I think I have listed all the ingredients, Look at the pictures for the steps.
First soak the bulgur in the hot water for 10-15 minutes. Then mix the grated onion, egg, spices, flour and salt. Then start pinching out little pieces of them.
Use a little water to wet your hands, then start rolling out little balls, Hacer can make 2 at a time.
Zehra, her 9 yr old can make them too. And she is really fast.
Nilufer a 4 yr old can make them easily!! (Now you all have no excuses, come on give this recipe a try, its easy, ask Nilufer)
On a tray, put clean newspaper sheets, then sprinkle flour on it, this prevents the little balls from sticking to the tray and to each other.
Now boil the 5 cups water and drop these little balls in it.
When the budhbudh are boiling, start making the tomato sauce, first boil the butter and oil together.
Mix tomato paste to this, and immediately add cold water, doing this will prevent formation of little balls.
Now about 15 minutes later, the budhbudh should be cooked, ofcourse to be entirely certain, pop one in your mouth and taste it. Also add about 1 tsp salt to this. Now add the tomato paste to this. Mix well. Boil another 3-4 minutes.
Beat the yoghurt and add the garlic and salt.
While serving, top the budhbudh with 2 tbsp of the garlic yoghurt. Enjoy!! Let me know if you had a good time making these with your friends