Name: Kofte with Bulgur
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Middle East
Ingredients: 4 tablespoons (½ stick) butter or oil for panfrying, optional; 1 teaspoon cumin; 1 egg; ½ cup chopped fresh parsley leaves; Pinch of cayenne; Salt and black pepper to taste; 2 garlic cloves; 1 pound boneless lamb, preferably from the shoulder, excess fat removed; 1 medium onion, peeled and quartered; ½ cup fine bulgur; Flour for dredging, optional

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

While most kofte are quite smooth in texture, this one has the nutty graininess of bulgur, the staple grain of the Middle East. It’s best to season these even more than you would Grilled Meat Kofte—the bulgur cuts the lamb’s flavor—and broil or panfry them; they are too delicate to grill.

Ingredients

½ cup fine bulgur
1 pound boneless lamb, preferably from the shoulder, excess fat removed

Method

Rinse the bulgur, then put it in a bowl. Cover with boiling water (about 2 cups) and let sit until tender (taste it), 15 to 30 minutes. Drain thoroughly.
Cut the lamb into large chunks and put in a food processor with the bulgur, onion, a large pinch of salt, some pepper, the garlic, cayenne, cumin, and egg. Process until quite smooth, stopping the machine and

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Kofte with Bulgur

Ingredients

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