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Fried Bulgur Cornbread With 3 Different Fillings

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes, Snacks

Ingredients
  

  • 1 cup dry bulgur wheat
  • 3/4 cup white corn meal
  • 1 cup hot water
  • 3 tbsp flour
  • 1 egg
  • 1 tbsp tomato paste
  • salt to taste
  • 8 oz ground beef
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 tsp thyme
  • 1 tsp rosemary
  • 2/3 cup tomato sauce
  • 1/2 cup shredded mozzarella
  • fresh herbs
  • salt & pepper to taste
  • 1/3 cup chopped walnuts
  • 1/3 cup dried cranberries
  • 4 oz camembert cheese
  • 2/3 cup dry couscous
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp turmeric
  • salt to taste
  • 1/4 red bell pepper, diced
  • 1 tbsp chopped parsley

Instructions
 

  • 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.
  • For the camembert and cranberry filling, chop the camembert into small pieces and mix with the dried cranberries and chopped walnuts.
  • 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.
  • 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.
  • 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.
  • Fill the cornbread hole with one of your 3 tasty fillings and cover the top with a bit more cornbread batter.
  • Twist the plastic wrap shut and carefully pull the stuffed cornbread out of the citrus juicer.
  • Carefully remove the plastic wrap and fry the cornbread until golden brown.

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