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Name: Chicken And Bulgur Tidbits with Minted Yogurt Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Vegetable oil; 3 tb Fresh mint; minced; 1/2 ts Salt; 2 Garlic; 1 c Plain lowfat yogurt; 2 Garlic minced; Salt; 2 tb Parsley chopped; 1 ts Fresh ground black pepper; 1/2 md Onion; coarsely chopped; 1 c Fine bulgur wheat; 2 tb Fresh Lemon Juice; 4 Boneless skinless chicken

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INGREDIENTS

Vegetable oil
3 tb Fresh mint; minced
1/2 ts Salt
2 Garlic
1 c Plain lowfat yogurt
2 Garlic ; minced
Salt
2 tb Parsley ; chopped
1 ts Fresh ground black pepper
1/2 md Onion; coarsely chopped
1 c Fine bulgur wheat
2 tb Fresh Lemon Juice
4 Boneless skinless chicken

Servings

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.

NOTES

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Chicken And Bulgur Tidbits with Minted Yogurt Sauce

Vegetable oil
3 tb Fresh mint; minced
1/2 ts Salt
2 Garlic
1 c Plain lowfat yogurt
2 Garlic minced
 Salt
2 tb Parsley chopped
1 ts Fresh ground black pepper
1/2 md Onion; coarsely chopped
1 c Fine bulgur wheat
2 tb Fresh Lemon Juice
4 Boneless skinless chicken

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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Nutrition

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Serving Size: 1 Serving (734g)
Recipe Makes: 4 servings

Calories: 831
Calories from Fat: 191 (23%)

Amt Per Serving		% DV

	Total Fat 21.2g	28 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 5g
Cholesterol 464mg		143 %
Sodium 549.2mg		19 %
Potassium 1702.4mg		45 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 6.6g
Protein 144.2g		206 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 831

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