Kofte with Bulgur

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

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

Middle East
Main course

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