Meatballs and kebabs
Bulgur kofta is a budget-friendly meatball variation that stretches ground meat by combining it with soaked fine bulgur, then cooks with little oil in an air fryer. Letting the bulgur absorb the water well is key to the kofta holding its shape without falling apart.
Soak the fine bulgur in hot water for 10 minutes, then squeeze out the water thoroughly.
Thoroughly mix the squeezed bulgur with the ground beef, grated onion, parsley, cumin, red pepper flakes, salt, and black pepper.
Take 16 portions of the mixture, each about one 15 ml measure in size, and roll them firmly between your palms to shape the kofta.
Set the air fryer to 200°C / 390°F and arrange the kofta in the basket with space between them. Cook for 12 minutes, turning occasionally. If you do not have an air fryer, bake them in a preheated oven at the same temperature for 20 minutes.
If you do not squeeze the water out of the bulgur well, the mixture will be wet and the kofta may fall apart in the air fryer. Do not skip this step after soaking for 10 minutes. Contains wheat (gluten).
Bulguru 10 dakika yerine 5 dakika ıslattım, acelem vardı; suyu tam çekmeyince harç biraz gevşek kaldı ve köfteler airfryer'da hafif yassılaştı. Yine de tadı güzeldi, bir dahaki sefere süreyi tam uygulayacağım.
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