Curiously delicious: exotic things from the lemon squeezer

Arrange & decorate Food ArtBulgur semolina with couscous, camembert or Bolognese

Bulgur, semolina, couscous, camembert and Bolognese – sounds like an unusual mixture, right? But not if you prepare it the way we do in this recipe, because it tastes unfamiliar and delicious.

For this you need:

For the dough:

225 g bulgur 110 g fine semolina; 250 ml hot water 25 g flour 1 egg 1 tablespoon tomato paste salt Öl for frying

For the bolognese filling:

200 g ground beef 1 finely diced onion 1 finely chopped clove of garlic 1 tsp thyme 1 tsp rosemary 150 ml tomato sauce 50 g grated mozzarella 1 tbsp mixed herbs salt, pepper öl for frying

For the Camembert filling:

50 g finely chopped walnuts 50 g dried cranberries 100 g camembert

For the couscous filling:

100 g couscous 200 ml water 1 tsp cruciferous 1 tsp turmeric salt 50 g finely diced red bell pepper 1 tbsp chopped parsley

How it works:

1.) Make first the Füllungen.

Braten für the Bolognese first the mince briefly in Öl, before you add onions, garlic, thyme and rosemary and briefly anbrätst. Then lavish the minced meat mixture with tomato sauce and let it simmer for 20 to 30 minutes. Meanwhile, season the sauce with salt and pepper. Refine the Bolognese finally with mozzarella and Kräutern.

2.) Pluck for the fruity Camembert-Füllung the Camembert small and mix it with cranberries and walnüssen.

3.) For the couscous filling, bring the water with the spices to a boil; then pour the water hot over the couscous and let it sit covered for 10 minutes. Then mix the couscous with bell bell pepper and parsley; season to taste.

4.) Mix for the dough first bulgur, semolina and hot water together and let the mass 5 minutes covered swell. Then add flour, egg and tomato paste and season the dough with salt.

5.) Place a lemon squeezer upside down on a glass and line the hollow in the squeezer with cling film. Then distribute a small portion of the dough in it; press the dough to the edges so that a cavity is created in the middle.

6.) Now fill this cavity with one of the fillings. Form a small lid from dough and place it on top of the filling.

7.) Twist the plastic wrap tightly shut and carefully pull the türm out of the lemon squeezer.

8.) Carefully unwrap the folded türmchen from the cling film and deep-fry until golden brown.

Couscous, Camembert or Bolognese – which fülling is your favorite? We guarantee: No matter which one you choose, each one tastes delicious in the wonderful batter of bulgur and semolina.

Is couscous and deep-fried exactly to your taste? Then take a look at how a chicken donut is prepared.