Bulghur Kofta

If you are a fan of Middle Eastern Cuisine you are going to love this recipe. A herbed bulghur mixture stuffed with a spiced lamb mince and deep fried till the outside is golden brown and crunchy and the center is well cooked, yet juicy. Serve hot with green chutney or tomato ketchup and enjoy! This is a Sanjeev Kapoor exclusive recipe.

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Bulghur Kofta
Main Ingredients Bulghur, Lamb mince
Cuisine Middle Eastern
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Bulghur Kofta

  • 500 grams Bulghur
  • 250 grams Lamb mince
  • to taste Salt
  • to taste Crushed black peppercorns
  • a pinch Paprika
  • 2 tablespoons Olive oil
  • 2 teaspoons Garlic chopped
  • 1 large Onion finely chopped
  • for deep-frying Oil
  • 1½ tablespoons pinenuts toasted
  • 1½ tablespoons Cranberries soaked in warm water for 20 minutes
  • ½ cup Fresh parsley chopped


  1. Take the bulghur in a bowl. Add salt, crushed peppercorns, paprika and sufficient hot water. Cover and set aside till the grains absorb all the water.
  2. Heat olive oil in a non-stick pan. Add the garlic and onion, mix and sauté well.
  3. Add the lamb mince, mix and cook for ten minutes. Add the salt and crushed peppercorns, mix, reduce heat and cook for ten to fifteen minutes.
  4. Add the pinenuts, cranberries and parsley and mix well. Remove from heat.
  5. To make the kofte, knead the bulgur till fluffy, ensuring that there are no lumps. Divide into eight equal portions and stuff each with the cooked mince mixture.
  6. Heat sufficient oil in a kadai. Deep-fry the kofte till golden and crisp. Drain on absorbent paper.
  7. Serve hot.