| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Appetizers, Chicken bre, Want to try |
4 |
servings |
INGREDIENTS
| 1 |
c |
Plain lowfat yogurt |
| 2 |
tb |
Fresh lemon juice |
| 2 |
|
Cloves garlic; minced |
| 3 |
tb |
Fresh mint; minced |
|
|
Salt |
| 1/2 |
md |
Onion; coarsely chopped |
| 2 |
|
Cloves garlic |
| 4 |
|
Boneless skinless chicken breast halves |
| 1 |
c |
Fine bulgur wheat |
| 2 |
tb |
Parsley; chopped |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Fresh ground black pepper |
|
|
Vegetable oil |
INSTRUCTIONS
To make the minted yogurt, combine the yogurt, lemon juice, garlic,
mint, and salt to taste in a bowl. Chill.
To make the chicken patties, place the onion and garlic in a food
processor or blender and mince. Add the chicken and blend until
smooth. Add 1 or 2 T. cold water and blend to a smooth paste.
Place the bulgur in a sieve, rinse under cold runnning water briefly,
then squeeze out moisture. Add the bulgur wheat, parsley, salt and
pepper to the chicken mixture and blend until very smooth and moist.
Shape by hand into 1-inch balls or ovals, or 2-inch biscuit-shaped
patties.
Add vegetable oil to a depth of 1/2-inch in a skillet and place over
medium-high heat. When the oil is hot, add chicken balls, and fry,
turning frequently, until golden brown and crisp, about 5 minutes.
Serve hot or at room temperature with minted yogurt for dipping.
Serve 8 as an appetizer, or 4 or 5 as a main course.
NOTE: "Variation on the theme of patties made of ground meat and
bulgur wheat are found throughout the Middle East. Here chicken
substitutes for the more common lamb."
NOTE: Although the recipe talks about "patties", the accompanying
photo shows an appetizer size that looks more like a "tater tot" -
bite-size.
Recipe by: Chicken - James McNair
Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 27, 1999, converted
by MM_Buster v2.0l.
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