Spelt Bulgur Kebabs with Carob Mango Dip

These crispy bulgur kebabs with a fruity, spicy and sweet mango dip - delicious, quick and easy to prepare! I used fine spelt bulgur from DM drugstore, but you can use regular bulgurs from durum or red wheat. Carob syrup is made from the pods of the carob tree and characterised by its rich, dark colour, similar to molasses, and has a fruity, sweet flavour. It is low in fat, high in fibre, and packed with minerals. If you can’t find carob syrup, then simply use molasses instead.

Bulgur Kebabs	Carob Mango Dip
120 g Organic fine spelt bulgur 300 ml water Sea salt and pepper from the mill 2 tbsp Soya sauce 1 tbsp Tahini 1 tbsp Tomato paste 1 tsp Carob syrup ½ tsp Smoked paprika powder 2 tbsp Finely grated Parmesan 70 g Organic polenta (cornmeal) 100 g Salad leaves of your choice Cherry tomatoes, halved 3 tbsp Ghee for frying	200 g Sweet ripe mango, diced 3-5 Small red chilli pepper - deseeded and chopped 1 tbsp Carbo syrup 2 tsp Fresh squeezed lemon juice 1 tbsp Mint leaves, chopped Salt and pepper from the mill

Rinse the spelt bulgur in a sieve under running water, drain briefly. Place it in a saucepan with water and bring it to a boil. Season with salt and pepper and simmer for 10 minutes.
Add soya sauce, tahini, tomato paste, carob syrup, smoked paprika and grated Parmesan to the saucepan, then stir in polenta and simmer for 5 minutes, stirring constantly. Remove the pan from the heat and leave to cool for 10 minutes.
Meanwhile, prepare the dip. Place all the ingredients, except the mint, for the dip in a blender and process until smooth. Pour into a small bowl and fold in chopped mint leaves. Taste and season with salt and pepper. Set aside.
Divide the bulgur mixture into 12 equal portions. With moistened hands, shape each portion into an oval patty, then insert 1 skewer into each.
Heat a large pan with ghee and fry the skewers until golden brown all over. You might have to do this in batches.
Arrange the salad leaves and tomatoes on a platter, arrange the skewers on top and serve with the mango dip, garnished with mint leaves.

8 comments:

Lucimar da Silva Moreira 2/2/25 12:23: Angie ainda não experimentei mas o aspecto está muito bom já fiquei desejando comer agora, Angies bom domingo bjs.
Ivy's Closet 2/2/25 12:39: These do look delightful. Awesome recipe! All the best to February💗
David M. Gascoigne, 2/2/25 12:40: I don’t know whether I have ever used bulgur, but this seems like an excellent recipe. Maybe it’s time to try it.
DEZMOND 2/2/25 13:05: Very unique and tasty looking, I would eat a few for sure! I need to visit DM tomorrow to buy Warm Wishes liquid hand soap because it smells lovely like cherries and I need to get a supply before they take it off the shelves.
Tom 2/2/25 13:30: ...this colorful treat is new for me!
Lola Martínez 2/2/25 13:51: Si las brochetas me gustan, la salsa me gusta más. Es un tandem buenísimo que te copio ya para hacerlo en cuanto pueda.
eileeninmd 2/2/25 14:32: Looks delicious, I have to admit I have never heard of bulgur.
Take care, have a great day and a happy new week.
Christine 2/2/25 16:45: yummy