1
Soften the bulgur
5 minSoak the fine bulgur in hot water for 5 minutes to soften.
Köfte and Kebab
Lady's thigh meatballs, a dish from Ottoman tables, are made whole-grain here with fine bulgur added. The order of coating in flour then egg is the key to the meatballs staying intact without cracking while frying.
Step by Step
How to make it?
2
Knead the mixture
8 minKnead the ground beef with the chopped onion, softened bulgur, 1 egg, parsley, salt and black pepper.
3
Shape and coat
10 minShape into small ovals and coat first in flour, then in the other beaten egg.
4
Fry
7 minFry in olive oil for 7 minutes until golden on all sides.
Reminder
Coat the meatballs in flour first, then in beaten egg; reversing the order makes the coating fail to stick and the meatballs fall apart while frying. Allergens: contains wheat (gluten) and egg.
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