Ingredients

• 200g/7oz bulgur wheat
• 2 medium free-range eggs
• 1 small red onion
• finely chopped
• 2 heaped tsp turmeric
• 2 heaped tsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp cayenne pepper
• 20g/½oz fresh coriander
• chopped
• 80g/3oz dried cranberries
• salt and pepper
• to taste
• 4 tbsp olive oil
• 200g/7oz Greek yoghurt
• 150g/5½oz sweet tamarind sauce
• 25g/1oz nigella seeds
• 4 tbsp fresh coriander
• chopped

Directions

• Cook the bulgur wheat for a little longer than the packet instructions say
• so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Mix all the ingredients
• except the oil
• for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties
• don't worry about making them into perfect balls. Place in the fridge for 30 minutes.
• Heat a large frying pan and add the oil
• once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like.
• Serve on sticks with a drizzle of Greek style yoghurt
• sweet tamarind sauce
• a sprinkle of nigella seeds and more fresh coriander.