These tasty BULGHUR TRUFFLES are sure to go down well with your guests …
Muhammara bulghur truffles with sumac & pomegranate
For 8 – 15 minutes preparation / Half an hour cooling
1 teaspoon ground cumin
1 teaspoon smoked paprika
250g roasted red peppers
1 or 2 garlic cloves
2 tablespoons pomegranate molasses
Salt and pepper
Pomegranate seeds and sumac to garnish
Cook the 150g of bulghur, drain and leave to cool.
Blitz all the other ingredients in a mini blender until smoothish but still chunky. Season.
Stir the muhammara into the cooled bulghur until it comes together as quite a firm mix – you might not use it all if the peppers are very juicy.
Form the mix into balls and chill before serving, sprinkled with pomegranate seeds and sumac.
Trish Deseine @TrishDeseine
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