How to make 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.
Main Ingredients : Bulghur, Lamb mince (कीमा)
Cuisine : Middle Eastern
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Chicken Cheese Pops Onion Meatballs Grilled Chicken Foccacia Chicken Seekh Kabab
Bulghur Kofta Recipe Card
Middle Eastern cuisine comprises of food eaten by the people of the various countries of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Bulghur Kofta Recipe
Bulghur 500 grams
Lamb mince 250 grams
Salt to taste
Crushed black peppercorns to taste
Paprika a pinch
Olive oil 2 tablespoons
Garlic chopped 2 teaspoons
Onion finely chopped 1 large
Oil for deep-frying
pinenuts toasted 1½ tablespoons
Cranberries soaked in warm water for 20 minutes 1½ tablespoons
Fresh parsley chopped ½ cup
Method
Step 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.
Step 2
Heat olive oil in a non-stick pan. Add the garlic and onion, mix and sauté well.
Step 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.
Step 4
Add the pinenuts, cranberries and parsley and mix well. Remove from heat.
Step 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.
Step 6
Heat sufficient oil in a kadai. Deep-fry the kofte till golden and crisp. Drain on absorbent paper.
Step 7
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
