Summary

Ingredients

• 2 onion (s), diced
• 4 tablespoon olive oil
• 200 g bulur
• 300 ml water
• 1 teaspoon vegetable stock, grained
• 0.5 ½ bunch parsley, chopped
• 75 g sheep cheese, crumbled
• 1 egg (s)
• 2 tablespoon flour
• salt and pepper
• nutmeg
• 1 kg leaf spinach
• 1 clove (s) garlic, chopped
• 4 tablespoon almond (s), unpeeled, roughly chopped
• 1 tomato (s), finely diced
• 1 tablespoon lemon juice

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Instructions

1. Fry half of the onions in 1 tablespoon of oil until translucent. Briefly toss the bulgur with. Deglaze with a good 300 ml of water and stir in the granular broth. Bring to the boil and cover and let soak for 10-20 minutes over low heat. Pour into a sieve, drain and allow to cool.
2. Then put in a bowl and stir in the egg, cheese, flour and parsley, season with salt and pepper. Shape 8 meatballs out of it.
3. Roast the almonds in 1 tablespoon of oil. Fry the garlic and the remaining onions. Add the washed, dripping wet spinach and let it collapse covered. Swirl for a few minutes.
4. Heat 2 tablespoons of oil and fry the meatballs in it for about 3 minutes on each side. Then take it out of the pan and toss the tomato briefly in the frying fat. Season the spinach with salt, pepper, nutmeg and lemon juice and arrange everything together.
5. Tip: We like to eat mint yoghurt with it!