Mediterranean🥩 Meat

Turkish Bulgur and Meat Kofta

Name: Turkish Bulgur and Meat Kofta
Total time: 1 h 25 min
Cuisine: Mediterranean
Ingredients: 300 g bulgur; ~3-4 tbsp olive oil; 1 red bell pepper; 1 tbsp tomato paste; 600 ml water; 1 tbsp butter; ~1½ tsp salt; ~1 tsp mild chili powder; 450 g ground beef or veal; ½ red onion; 4 garlic cloves; ~½ cup cilantro; ~½ cup parsley; ~½ tsp black pepper; ~1 tsp cumin; ~1 tsp paprika

⏱ 85 min

A classic Turkish dish combining aromatic spiced ground meat with nutrient-rich bulgur. The meat is blended with fresh herbs and spices to create juicy kofta, served alongside bulgur flavored with red bell pepper and tomato concentrate.

High-protein

Adapted from a video by Deli Cuisine

BOULGOUR ET KOFTÊ TURQUE 🇹🇷 Un repas qui change

Watch on YouTube

Ingredients

bulgur300 g
olive oil~3-4 tbspest.
red bell pepperdivided into two parts: 1/2 for the meat mixture, 1/2 for the bulgur1
tomato paste1 tbsp
water600 ml
butter1 tbsp
salt~1½ tspest.
mild chili powder~1 tspest.

Steps

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1
Prepare the meat mixture: roughly chop half the red onion and half the red bell pepper. Place them in a blender with 4 garlic cloves, a small bunch of cilantro and parsley.
2
Add 450g ground meat, salt, pepper, cumin, paprika, and mild chili powder, plus a drizzle of olive oil. Blend until well combined.
3
Cover the meat mixture with plastic wrap and refrigerate for 1 hour. This allows the meat to marinate and become easier to shape into kofta.
4
Prepare the bulgur: finely dice the remaining half of the red bell pepper.
5
Heat olive oil in a pan, add the diced red pepper, and sauté over medium heat for 5 minutes until softened.
6
Add 1 tablespoon butter and 1 tablespoon tomato paste, stirring until the butter is fully melted.
7
Add 300g washed and drained bulgur, stirring to combine evenly. Season with salt and mild chili powder.
8
Pour in 600ml water (a 2:1 water-to-bulgur ratio) and mix well. Cover and simmer for about 15 minutes until most of the water is absorbed.
9
While the bulgur cooks, prepare the kofta. The chilled meat will be firmer and easier to mold. Keep a bowl of cold water nearby and dip your hands frequently to prevent sticking as you shape the meat into elongated kofta.
10
After 15 minutes, remove the cover from the bulgur, stir gently, and continue cooking until all water is absorbed.
11
In another pan, add a small amount of olive oil and spread it with a brush. Place the kofta in the pan and cook 2-3 minutes per side, flipping at the halfway point. Transfer to a plate when cooked.
12
Once the bulgur has absorbed all the water, gently fluff it and remove from heat. Cover and let rest for 10 minutes—this prevents the bulgur from becoming clumpy.
13
To serve: mound the bulgur in a bowl to form a small dome and top with two kofta skewers.

Turkish Bulgur and Meat Kofta

Ingredients

Steps

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