Fried Bulgur Cornbread With 3 Different Fillings: Bolognese Sauce, Camembert And Cranberry, And Couscous Salad

Bulgur isn't the most common grain we've cooked with, but it's definitely up there in taste! This recipe puts a new spin on cornbread by mixing white corn meal and bulgur wheat, stuffing it with one of three delicious fillings, and then frying it up until nice and crispy. Have we got your mouth watering yet? Then let's get cooking!

You'll Need:

For the cornbread batter:

  • 1 cup dry bulgur wheat
  • ¾ cup white corn meal
  • 1 cup hot water
  • 3 tbsp flour
  • 1 egg
  • 1 tbsp tomato paste
  • salt to taste

For the bolognese sauce filling:

  • 8 oz ground beef
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 tsp thyme
  • 1 tsp rosemary
  • ⅔ cup tomato sauce
  • ½ cup shredded mozzarella
  • fresh herbs
  • salt & pepper to taste

For the camembert & cranberry filling:

  • ⅓ cup chopped walnuts
  • ⅓ cup dried cranberries
  • 4 oz camembert cheese

For the couscous salad filling:

  • ⅔ cup dry couscous
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp turmeric
  • salt to taste
  • ¼ red bell pepper, diced
  • 1 tbsp chopped parsley

Here's How:

1. Let's start by making the fillings. For the bolognese sauce filling, brown the ground beef in a pan over medium heat, add the onion, garlic, thyme, and rosemary, and let everything cook together for a few minutes. Stir in the tomato sauce and let simmer for 20-30 minutes. Season with salt and pepper and top with the shredded mozzarella and fresh herbs.

2. For the camembert and cranberry filling, chop the camembert into small pieces and mix with the dried cranberries and chopped walnuts. 

3. For the couscous salad filling, boil the water with the cumin and turmeric, pour the hot water over the couscous, and let it sit in a covered pot for 10 minutes. Once the couscous has absorbed the water, stir in the diced bell pepper and fresh parsley, and season with salt. 

4. Now it's time to make the cornbread! Mix the bulgur wheat, white corn meal, and hot water together in a bowl, cover with a clean dishcloth, and let sit for 5 minutes. Then mix in the flour, egg, and tomato paste and season with salt. 

5. Place a citrus juicer with the pointy end down in a glass and line the hole in the middle with plastic wrap. Push a little bit of the cornbread batter in the hole and make an indent in the batter by using your finger to press it against the side of the juicer.  

6. Fill the cornbread hole with one of your 3 tasty fillings and cover the top with a bit more cornbread batter.

7. Twist the plastic wrap shut and carefully pull the stuffed cornbread out of the citrus juicer. 

8. Carefully remove the plastic wrap and fry the cornbread until golden brown. 

Whether you opt for couscous, camembert, or bolognese, each of these fillings will give you a yummy surprise. Wrapped up in a delicious bulgur cornbread crust, these tasty treats are sure to given even your favorite fried snacks a run for their money! Give them a try, and you'll be so glad you did. 

Get the recipe for the Fried Chicken Donuts featured in the bonus video.

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Also hefty