Köfte with bulgur salad

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
4.7 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 200 g Bulgur
  • 400 ml Vegetable broth
  • 1 TABLESPOON Sambal Oelek
  • 1 TEASPOON ground cumin
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 can(s) (425 ml) Chickpeas
  • 1/2 Cucumber
  • 250 g cherry tomatoes
  • 2 red peppers
  • 1 collar Parsley
  • 1/2 bunch Basil
  • 7-10 Tbsp juice of 1/2 lemon
  • 4 TABLESPOONS Olive oil
  • 2 Onions
  • 1/2 bunch Mint
  • 1 collar Coriander
  • 1 red chilli pepper
  • 500 g Minced beef
  • 1 egg (size M)
  • 1 TABLESPOON Breadcrumbs
  • 7-10 Tbsp grated nutmeg

Directions

  1. 1

    Wash Bulgur, drain in a sieve. Bring the vegetable stock to the boil, add the bulgur. Season to taste with Sambal Oelek, 1/2 tsp. cumin, salt and pepper. Remove from the stove and let it swell for about 10 minutes

  2. 2

    Drain the chickpeas in a sieve. Clean, wash and chop the cucumber, tomatoes and peppers. Wash 1/2 bunch of parsley and basil, shake dry. Pluck off leaves and chop them coarsely, except for a little bit for garnishing. Mix cucumber, tomatoes, paprika, chickpeas and herbs into the bulgur. Season to taste with lemon juice, olive oil, salt and pepper. Leave to stand for at least 30 minutes

  3. 3

    In the meantime peel and finely chop the onions. Wash herbs, shake dry. Pluck off leaves, chop finely. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely. Mix minced beef with chilli, onions, herbs, egg and breadcrumbs in a bowl. Season with salt, pepper, nutmeg and 1/2 tsp. cumin

  4. 4

    Shape the mince into 12 loaves. Heat 2 tablespoons of oil in a second pan and fry the meat for approx. 8 minutes, turning. Season the bulgur salad to taste and arrange 3 heads on plates. Garnish with basil leaves and lemon zests

Nutrition Facts

KCAL
650 kcal
CARBS
48 g
FATS
31 g
PROTEINS
42 g