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1
To make the balls, rinse the bulgur, place it in a medium bowl, and add water just to cover.
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2
Set aside to soak for 45 minutes.
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3
Drain and return to the bowl.
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4
Add the scallion, bell pepper, parsley, paprika, cayenne, and salt and stir to mix.
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5
Transfer the mixture to a food processor and process, scraping down the sides of the bowl from time to time, until pasty and slightly moist but no longer wet, about 5 minutes.
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6
Cover and refrigerate to firm for about 1 hour.
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7
To form the balls, with wet hands, roll the bulgur mixture into 3/4-inch balls.
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8
Use right away, or cover and set aside in the refrigerator until ready to cook, up to an hour or so.
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9
Do not leave them overnight or they will become dry and crumbly.
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10
To prepare the broth, whisk together the yogurt and water in a small bowl.
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11
Whisk together the egg and mustard in a separate small bowl.
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12
Set both bowls aside at room temperature.
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13
In a small saucepan, melt the butter over medium-low heat.
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14
Stir in the mint, remove from the heat, and set aside.
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15
To saute the balls, melt the butter in a large nonreactive saute pan over medium heat.
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16
Add the balls and cook, gently turning with a wooden spoon, until browned all around, about 12 minutes.
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17
Transfer the balls to a plate and set aside.
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18
To finish the dish, return the saute pan to medium heat and whisk in the yogurt mixture.
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19
Cook, stirring, until it is almost at the boiling point.
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20
Then slowly whisk 1/2 cup of the yogurt mixture into the mustard-egg mixture.
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21
Return the combined mixtures to the pan, whisking gently and constantly.
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22
Decrease the heat to medium-low and bring almost to a boil, taking care not to let the mixture actually boil.
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23
Add the butter-mint mixture and swirl it around without mixing it in.
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24
To serve, return the balls to the pan and heat, still taking care not to let the broth boil.
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25
Ladle the bulgur balls and broth into individual wide bowls and serve steaming hot.
