Bulgurlu köfte is a meatball made by soaking fine bulgur and kneading it with ground meat, stretching the meat economically and air-frying with very little oil. Making sure the bulgur properly absorbs its soaking water is the key to köfte that holds its shape without falling apart.
Soak the fine bulgur in hot water, let it sit for 10 minutes, then squeeze it thoroughly dry.
Knead the drained bulgur together with the ground beef, grated onion, parsley, cumin, pepper flakes, salt and black pepper until you have a smooth köfte mixture.
Pinch off 16 tablespoon-sized portions of the mixture and roll each one firmly in your palm into a köfte shape.
Set the airfryer to 200°C, arrange the köfte in the basket with space between them, and cook for 12 minutes, turning them occasionally; if you do not have an airfryer, bake them at the same temperature in a preheated oven for 20 minutes.
If you do not squeeze the bulgur dry enough, the mixture turns watery and the köfte can fall apart in the airfryer; do not skip squeezing it after the 10-minute soak. Allergens: contains wheat (gluten).
Using ground lamb instead of beef gives the köfte a richer aroma; in that case cutting the cumin to half a teaspoon keeps the meat's flavour from being overpowered.
Admin DadaGastro · verified in test kitchenBulguru 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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