While most kofte are quite smooth in texture, this one has the nutty graininess of bulgur, the staple grain of the Middle East. It’s best to season these even more than you would Grilled Meat Kofte (page 355)—the bulgur cuts the lamb’s flavor—and broil or panfry them; they are too delicate to grill.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Rinse the bulgur, then put it in a bowl. Cover with boiling water (about 2 cups) and let sit until tender (taste it), 15 to 30 minutes. Drain thoroughly.
Step 2
Cut the lamb into large chunks and put in a food processor with the bulgur, onion, a large pinch of salt, some pepper, the garlic, cayenne, cumin, and egg. Process until quite smooth, stopping the machine and scraping down the sides if necessary. Mix in the parsley by hand.
Step 3
To broil, preheat the broiler—the rack should be about 4 inches from the heat source—and shape the kofte into 4 or 6 elongated (small football-shaped) meatballs. Broil, turning once, until nice and brown, about 10 minutes total. To panfry, shape the kofte into 8 small patties. Put the butter if you’re using it in a large skillet, preferably nonstick, over medium heat. When the butter melts, dredge each of the patties lightly in the flour if you wish—shaking lightly to shed the excess—and fry, rotating as necessary and turning once or twice, until crisp and golden on each side, about 10 minutes. Serve hot or at room temperature.
Kofte with Chickpeas or Nuts
Step 4
Substitute 1 cup cooked chickpeas or toasted walnuts (see Toasted Sesame Seeds, page 596) for the bulgur. Do not cook, but grind thoroughly before adding the meat. Proceed as in step 2.
