Arancini from bulgur with dried fruits
4 servings
120 minutes
Bulgur arancini with dried fruits is an exquisite variation of the classic Italian dish inspired by Mediterranean traditions. In this recipe, a crispy golden bulgur shell conceals a tender, aromatic filling of dried fruits infused with citrus notes and a subtle hint of liqueur. The unique combination of textures and flavors makes these arancini not only a delicious dessert but also a wonderful complement to a cup of tea or coffee. They can be served warm or chilled, accompanied by lemon or orange curd to enhance the fruity sweetness of the filling. This recipe embodies the spirit of Italian cuisine — simplicity in preparation yet richness in flavors that can surprise and delight.
1
Boil bulgur according to the package instructions, adding 1 tablespoon of sugar to the water. Let it cool completely.
- Bulgur: 200 g
- Sugar: 1 tablespoon
2
Add an egg to the cooled bulgur and gradually add flour, kneading the dough with a mixer.
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
3
Wash the orange thoroughly with hot water, grate the zest finely, and squeeze juice from half an orange.
- Oranges: 1 piece
- Lemon: 1 piece
4
Chop the dried fruits randomly, place them in a saucepan, pour in orange juice and add zest. Bring the mixture to a boil and simmer until the juice is absorbed by the dried fruits.
- Dried fruits: 200 g
- Oranges: 1 piece
5
Add diced apple flesh, mix, and cook for a couple more minutes. Add the liqueur and leave on the heat for another 30 seconds.
- Apple: 100 g
- Lemon liqueur: 2 tablespoons
6
Cool the filling and blend it in a blender until smooth.
7
Wet your hands and roll the dough into balls slightly larger than a walnut.
8
Make a dent in each ball with your thumb and slightly widen it to fit more filling inside.
9
Fill each ball with filling and carefully seal the hole with dough.
10
Heat the frying oil to 185 degrees. If you don't have a thermometer, drop a piece of bread into the oil. When the oil starts bubbling around it and the piece browns quickly, the oil is hot enough.
- Deep frying oil: 1 l
11
Drop the arancini into the fryer and fry for 4-5 minutes until golden brown.
12
Transfer the ready arancini with a slotted spoon onto folded paper towels to remove excess oil. Serve cold and hot with any sweet sauce. Excellent with lemon or orange curd.