Bulgur Wheat Balls with Cranberries & Tamarind

Name: Bulgur Wheat Balls with Cranberries & Tamarind
Cuisine: Asian, Middle Eastern
Ingredients: 100 g bulgur wheat; 1 medium egg; 0.5 small red onion, finely chopped; 1 heaped tsp turmeric; 1 heaped tsp ground cumin; 0.5 tsp ground cinnamon; 0.25 tsp cayenne pepper; 10 g fresh coriander, chopped; 40 g dried cranberries; Salt and pepper; 60 ml olive oil; 100 g Greek yoghurt, to serve; 75 g sweet tamarind sauce, to serve; 13 g nigella seeds, to serve; 2 tbsp fresh coriander, to serve

4 steps

Uses your saved half-size ingredient list marked “For 1 person — ½ bulgur wheat balls”. Your list retains 4 tbsp oil (60 ml) rather than halving the original oil quantity; this is preserved. Ignore the inconsistent ounce equivalents in the saved list.

Updated at: Fri, 23 Oct 2026 19:31:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1094.3 kcal (55%)

Total Fat64.5 g (92%)

Carbs121.3 g (47%)

Sugars31.7 g (35%)

Protein20.1 g (40%)

Sodium873.1 mg (44%)

Fiber18.7 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

100gbulgur wheat

1egg

medium

0.5red onion

small, finely chopped

1 heaped tspturmeric

1 heaped tspground cumin

½ tspground cinnamon

¼ tspcayenne pepper

10gfresh coriander

chopped

40gdried cranberries

salt

pepper

60mlolive oil

100gGreek yoghurt

to serve

75gtamarind sauce

sweet, to serve

13gnigella seeds

to serve

2 Tbspfresh coriander

to serve

Instructions

Step 1

Cook the bulgur for a little longer than the packet instructions, about 20 minutes, until very puffy. Rinse under cold water to remove starch, drain and cool until comfortable to handle.

Step 2

Preheat the oven to 180°C, fan 160°C. Mix all the ball ingredients except the oil. Squeeze together firmly and shape into golf-ball-sized balls or patties. Refrigerate for 30 minutes.

Step 3

Heat the oil in a large frying pan and fry the balls for 3–4 minutes. If desired, finish in the oven for 5–10 minutes.

Step 4

Serve on sticks with Greek yoghurt, tamarind sauce, nigella seeds and fresh coriander.