Fried Kofta with Fluffy Bulgur and Salad – Turkish Style

on

Fried Kofta with Fluffy Bulgur and Salad – Turkish Style

Welcome to today’s dish: fried kofta. Today, we’re preparing a Turkish recipe that mainly relies on bulgur (cracked wheat that is boiled, dried, and crushed, then used in various dishes), in addition to kofta and salad. It’s a very special meal because of the variety of components it combines. Let’s get started!

Ingredients for Fried Kofta

Fried Kofta with Fluffy Bulgur and Salad

 

  • 1 kilogram minced meat

  • For the kofta mixture: 2 grated onions, 2 eggs, 2 garlic cloves, 4 tablespoons fine breadcrumbs, cinnamon, ginger, mixed spices, nutmeg, parsley, dill, chili powder (to taste)

  • For the salad: tomatoes, cucumbers, green peppers, carrots, lettuce, spring onion, vinegar, and oil

  • Salt and black pepper

  • Onion, garlic

  • 2 ½ cups coarse bulgur

  • Chicken broth

  • Chili paste (harissa)

  • Tomato paste

  • Cooking oil

Preparation Method

1. Preparing the kofta:
In a large bowl, combine the minced meat with grated onions, eggs, garlic, breadcrumbs, cinnamon, ginger, mixed spices, nutmeg, parsley, dill, and chili powder (according to preference). Mix everything very well to ensure the flavors are absorbed.
Tip: always let the seasoned meat rest for a while so the spices infuse into the meat.

Shape the mixture into kofta pieces of your desired size. Heat oil in a pan and fry until golden. The kofta is now ready.

2. Preparing the bulgur:
In a pot, melt a spoonful of ghee or butter, then sauté chopped onion until soft. Add minced garlic and stir.

Add the bulgur, stirring well. Mix in a spoonful of chili paste and some tomato paste. Stir until the bulgur takes on the desired color. Season with black pepper and salt.

Add 2 ½ cups of water (using the same cup as for the bulgur) and stir. Let it cook over low heat for 20–25 minutes, stirring occasionally, until the bulgur is fluffy and done.

3. Preparing the salad:
Chop the vegetables (tomatoes, cucumbers, green peppers, carrots, lettuce, spring onions) into small cubes. Place in a bowl, add vinegar, salt, and black pepper to taste, then drizzle with some oil. Mix well. Chill in the fridge — this salad is best served cold.

Serving:
Serve the fried kofta alongside the fluffy bulgur and cold salad.
Preparation time: 45–60 minutes.

Enjoy your meal!

Comments

Post a Comment