Armenian-style Ryynimakkara

Ingredients

In this Armenian adaptation of Ryynimakkara, the original Finnish semolina is replaced with bulgur, a popular grain in Armenian cuisine. The spices used are also different, incorporating traditional Armenian flavors to enhance the dish's taste profile. We alse have the original recipe for Ryynimakkara, so you can check it out.

• 1 cup (200g) bulgur 1 cup (200g) bulgur
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil, for frying 2 tablespoons olive oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a medium-sized bowl, combine the bulgur and vegetable broth. Let it sit for 15 minutes or until the bulgur absorbs the liquid and becomes tender.
2. 2.
   Add the chopped onion, minced garlic, ground cumin, paprika, ground coriander, dried thyme, cayenne pepper (if using), salt, and pepper to the bulgur mixture. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into sausage-like patties, about 2 inches in length and 1 inch in diameter.
4. 4.
   Heat olive oil in a skillet over medium heat. Add the bulgur sausages and cook for about 4-5 minutes on each side, or until they develop a golden-brown crust.
5. 5.
   Remove the sausages from the skillet and let them rest for a few minutes before serving.
6. 6.
   Serve the Armenian-style Ryynimakkara hot and enjoy!

Treat your ingredients with care...

• Bulgur — Make sure to use fine or medium bulgur for this recipe, as it will cook more evenly and have a better texture in the sausages.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
• Serve the Armenian-style Ryynimakkara with a side of fresh salad or pickled vegetables for a refreshing contrast.
• These sausages can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat them in a skillet before serving.

Serving advice

Serve the Armenian-style Ryynimakkara as a main course accompanied by a side of pilaf or roasted vegetables. Garnish with fresh herbs like parsley or cilantro for an extra burst of flavor.

Presentation advice

Arrange the sausages on a platter, drizzle with a touch of olive oil, and sprinkle some paprika or cumin on top for an attractive presentation. Serve with a lemon wedge on the side for a tangy twist.