Name: Turkish Bulgur and Egg Koftes
Yield: Makes 16 to 20 Koftes, Serving 4 to 5
Cuisine: Turkey
Ingredients: Salt and freshly ground black pepper; 4 scallions, white parts plus 2 inches of the green parts, chopped; Fresh mint leaves and assorted baby greens—such as mustard greens, watercress, or romaine— for serving; 1½ teaspoons Urfa, Marash, or Aleppo red pepper; ¼ cup finely chopped fresh flat-leaf parsley; 1½ tablespoons Turkish sweet red pepper paste; 1½ tablespoons canned or homemade tomato paste; 4 eggs; 4 tablespoons (½ stick) unsalted butter; 8 ounces fine bulgur

Preparation info

Makes 16 to 20 Koftes, Serving
4 to 5

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

I learned this unusual dish in the town of Birecik along the Euphrates River in Turkey. I had gone there to meet an intense young woman named Gulsen Sozmer, who was famous for her codification and preservation of old Turkish dishes from the region. As I waited for her in her living room, I was treated to a special pleasure: a rare sighting of the northern bald ibis just outside the window.

After a while Gulsen came in, holding a notebook filled with