These patties are made by soaking fine bulgur for kofta in hot water and kneading it with lean ground beef. Their whole-grain texture sets them apart from classic meatballs. The mixture takes some skill to shape, then the patties are pan-fried before serving.
Combine the fine bulgur for kofta with hot water and let stand for 10 minutes so it absorbs the water.
Knead the soaked bulgur firmly with the ground beef, grated onion, parsley, red pepper flakes, cumin, salt, and black pepper for 15 minutes, until the mixture holds together.
Shape the mixture into palm-sized patties.
Heat the cooking oil in a skillet and cook the patties for 15 minutes, until browned on all sides.
If you do not knead the mixture enough, the patties may fall apart while frying; do not shorten the kneading time. Allergen: contains gluten (bulgur).
Köfteleri kızartırken ilk seferde dağıldı, harcı biraz daha az yoğurmuştum sanırım; ikinci denemede 15 dakika boyunca iyice yoğurunca sorun kalmadı, şekli de çok daha düzgün oldu.
Bulguru 10 dakika suda bekletmek yeterli olmadı, benim ince bulgurum daha kaba çekilmişti ve 20 dakika beklemesi gerekti, yoksa harç kızartırken kuru kalıp kenarlarından çatlıyordu.
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