Each time I visit Greece (count 20 times), I come back to Canada just a little more Greek, a little less “Canadian”. Don’t get me wrong, Canada is the best place in the world to live but the climate here sucks and that’s a big BUT.
Otherwise, why wouldn’t the world’s second largest country have a larger population than thirty million? It’s that “cooler” climate.
My visits to Greece reaffirm my connection to family, friends, history, culture and the food. I’ve sampled many new dishes and I’ve been exposed to some novel dishes that use ancient ingredients presented in ways.
Today’s ingredient is pligouri or bulgur. Bulgur is parboiled, dried out in the sun, and the bran is then removed. Bulgur wheat is used in baked goods, soups, stuffings or as an alternative to pilaf or couscous.
Here, bulgur wheat is the main ingredient for this wonderfully tasty, heathy and easy to prepare appetizer.
These mini keftedes (faux meatballs) are made of bulgur, cream cheese, feta, grated zucchini and fresh herbs. 
The dish comes courtesy of Nena Ismirnoglou.
Keftedes With Pligouri, Fresh Herbs and a Lemon Verbena Yogurt Sauce
Faux Meatballs
1 1/2 medium bulgur wheat
1/2 cup of fresh basil, parsley and mint (finely chopped)
1 scallion, finely chopped
2 small zucchini, passed through the small holes of your box grater
1 tsp. sea salt
1 tsp. black pepper
3 Tbsp. olive oil
3 Tbsp. cream cheese
3 Tbsp. crumbled Greek feta
black sesame seeds 
Yogurt Sauce
200gr. of strained Greek yogurt
70ml. of cream or milk
1 shot of Ouzo
1 Tbsp. fresh lemon juice
2 Tbsp. of chopped fresh lemon verbena
(substitute with your favourite fresh herb)
- Rinse the bulgur under cold water and then place in a shallow bowl. Cover the bulgur with just enough warm water to cover it. Allow the bulgar to hydrate in 5-10 minutes or until its “al dente” to the tooth. Place in a mesh strainer and thoroughly drain.
- Peel your zucchinis and grate them through the small-holed side of your box grater and add to a large bowl. Now add your chopped herbs, cheeses, olive oil, salt, pepper and throughly strained bulgur wheat. Using your hands, incorporate the mixture and taste and adjust seasoning accordingly (herbs, salt & pepper). If your mixture is too wet for binding, a little bread crumb should do the trick.
- Now using your hands, shape the mixture into little round meatballs and place on a large plate, cover and refrigerate for at least two hours.
- To make the sauce, add all of the ingredients into a blender or food processor and pulse a few times to incorporate. Sprinkle the black sesame seeds all over the meatballs just before serving.
- Serve the faux meatballs with the chilled yogurt sauce, a salad and part of an array of appetizers.
37 Responses
Mmmmm. That looks so good. I would love to have that to eat right now!!!
Peter those look great! Visiting your blog always makes we want to plan a trip back to Greece! But at least I can’t complain about the weather down here in San Diego!
Faux meatballs…interesting concept.
The ingredient list for these is delightful, so many of the flavors I love. Plus, I’m wild about happy hour foods. Definitely the most under-rated meal of the day!
I love bulgar wheat – it is such a tasty grain. Far outstrips cous cous in my opinion!
And I love food I can dip!
Que bueno, chico! I guess, because I never tried it before… those herbs and the yogurt sauce sound so so Greek :D.
The weather always makes a BIG difference! I would love to go to Canada to visit and on holiday, but if I had to live in such a nonsunny country I would die of sadness :(
I have never tried bulgar.
I was surprised that the balls didn’t had meat in them.
Good one Peter! I use pligouri regularly in this household. Thanks for sharing.
That looks so good! And the picture with the dipping, awesome! Just makes my mouth water…
First time here on your lovely blog, great work.
I love Canada. A few years back I bought a motor home and drove myself and my dog to Alaska. One of my favorite parts of the trip was spending time in Lake Louise, Banff and Jasper. A few years later we did a bicycle trip through that same area. Jaw-dropping gorgeous. And I also love Montreal, I have cousins by the dozens there….but, I haven’t visited in the winter.
Like the faux meatballs (great name), especially with that dip.
I like that we don’t have to cook these keftedes, just to tefrigerate them.
The dip also sounds perfect.
So, when is your next visit to Greece??
These are totally like little Greek arancini or onigiri. They look like it would take about fifty to sate me. Maybe I should make a shitload and count how many I can eat? A keftedes eating contest? :P
very nice vegetarian ‘meat’ball alternative – pligouri is not so commonly used in modern cretan cooking, although just recently saw some older cooks enjoying it with milk as a supper dish
wow! those look so impressive! and delicious! can’t wait to try them out! i love bulgur.
I am glad you liked pligouri. I cook with it very often.
Nice appetizer! Of course, how many hundred would I have to make to feed my horde?
This really looks great and tasty. AND I love healthy – because that means I can eat more of them – lol.
-DTW
http://www.everydaycookin.blogspot.com
I adore little bites like this. I’ll have to try this. Fantastic.
These look wonderful, kiddo! You just keep becoming “more Greek” and sharing these great recipes with us, ok? ;)
These “meat”balls are great Peter. Perfect for entertaining and for something a little different. The flavours and textures look and sound great in this recipe.
I love how much I learn from your posts. Of course, it’s also 9am and my cereal doesn’t look so interesting anymore.
Thank you for your kind words.
Weird, Peter. I made almost this exact thing last week, lol. I made them more like patties, though and added tahini to the yogurt mix. I love stuff like this. So tasty! Yours with the lemon verbena look so great.
These faux meatballs sound really tasty! Cream cheese and feta…mmm…
Pass the yogurt sauce please:D
Oh oh oh, these balls will finish very quickly in my plate.
This evening, I’ll try baked Greek omelette…
This is vegetarian (party) heaven!
Those look wonderful, as always!
Always on the look out for this kind of thing! They look delicious and I love the ingredient list! I can find everything here
These look very interesting indeed! I will keep a note of them. Thank you Peter :)
What an interesting take on the meatball. I bet these make a fabulous appetizer
Mmmm looks good! I love that yogurt sauce dippy thing. I really love reading your bits about Greece.
Yay bulgur! I love the stuff – I only got into it after moving to Boston. These bulgur “meatballs” look like a great appetizer…
And the climate may suck – I didn’t grow up too far from you – but it could be worse. At least there are no hurricanes!
Oh, Peter!
I’m drooling over the clams up there in the next post. But, I had to come over HERE to check out the lemon verbena yogurt sauce.
I simply love the idea of it. And so, I thank you kindly for the inspiration! I can see this sauce being uber versatile.
These look completely wonderful, Peter! They remind me of Nuria’s shrimp, rice and mint balls of early summer. Not in substance, but in the same kind of “perfect appetizer” way.
Oooh, I love the nutty flavour and the texture of bulgur – I’ve never seen it used like this before and I am really keen to try it. Such a unique little appetiser and I bet you could try all sorts of flavours in there.
Judy, they made for a nice snack.
Nicole, bring some of that weather up here…Brrr!
Sandie, happy hour rocks as do these faux meatballs.
Kittie, I agree, I like the nuttyness of them.
Nuria, these are wonderful and not too cheezy for you. As for Canada, we survive, it's still a great country to live in.
Happy, no meat…bulgur is healthy too.
Sam, I'm going to be using pligouri more now too.
Anudivya, thanks and welcome!
Lori lynn, you are adventurous, bravo! I hear Lake Louise is breathtaking and I must go soon.
Elena, no cooking, correct and as for Greece, next summer.
Heather…go for it…guilt free & delish…just don't puke it up on me after!
Kiwi, give it a go…it's nice addition to your pantry.
Christophile, you'll love these with that nutty bulgur flavour coming out.
Ivy, indeed, I will cook more with it too.
Marjie, may I suggest have everyone help in rolling in them?
Darius, you got it…healthy and tasty.
Lisa, these are right up your alley.
Maryann, yes' ma'am..more Greek!
Pete, I would have no problem offering these as appetizers…different and of course, delish.
Dee, you're very welcome..thanks for visiting.
Elly, not so weird, we're Greek and we share similar good taste! ;)
Kevin, I'm sure you'll show us some new foods from your trip to Greece too.
Val. here's the sauce…
Ioanna, manna – pure manna.
Joanne, I did not know bulgur could be found in Italy, cool!
Holler, great vegetarian fare here.
Kat, indeed they were.
Jan, it's like dipping into Greece.
Fearless, yeah – lovin' bulgur and as for the weather…no hurricanes, no volcanos, no earthquakes.
Lo, I'm a big fan of lemon verbena.
Jen, Nuria offers up great food too!
Helen, take this concept and run with it…many takes can be made.
Just catching up. It gets hard sometimes.I like the idea of fauxmeatballs. Great for alternatives when entertaining.
Looks like a winner to me. That yogurt sauce recipe is a keeper.